Food
Anne Burrell’s Paella with Rabbit, Chorizo and Shrimp | Worst Cooks in America | Food Network
Chefs Anne Burrell goes all out as she loads up this Spanish classic with spicy sausage, fresh seafood and plenty of vegetables.
This season of Worst Cooks in America is dedicated to Anne Burrell. We hope fans will enjoy seeing her do what she loved – teaching and sharing the importance of food. ❤️
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Paella with Rabbit, Chorizo and Shrimp with Calabrian Chile Aïoli
Recipe courtesy of Anne Burrell
Level: Intermediate
Total: 1 hr 20 min
Active: 1 hr
Yield: 2 to 4 servings
Ingredients
Paella:
6 ounces Spanish cured chorizo, diced
Extra-virgin olive oil
8 ounces cleaned calamari, bodies cut into 1/4-inch rings
2 boneless rabbit legs, cut into 1-inch dice
6 large whole shrimp
1 red bell pepper, finely diced
1/2 yellow onion, finely diced
Kosher salt
4 cloves garlic, minced
1 small tomato, diced
1 teaspoon smoked paprika
2 cups chicken stock
1/4 teaspoon saffron threads
1/2 cup dry white wine
1 cup bomba rice
1/2 cup frozen peas, thawed
1/2 small bunch chives, thinly sliced
Aïoli:
1 large egg yolk
2 tablespoons sherry vinegar
1/2 teaspoon kosher salt
3/4 cup canola oil
2 cloves garlic, crushed
1/2 teaspoon Calabrian chile paste
Directions
Special equipment: a 13-inch paella pan
For the paella: Add the chorizo and a splash of olive oil to a 13-inch paella pan and turn the burner on to medium-low heat. Slowly cook to render the fat until the sausage is golden brown and crisp, 4 to 5 minutes. Remove the chorizo with a slotted spoon to a paper towel-lined sheet tray and set aside. Increase the heat to medium-high and add the calamari. Cook just for 30 seconds, then remove and set aside. Add the rabbit to the pan and cook for 3 to 4 minutes until nicely browned but not completely cooked through.
Using kitchen shears, cut down the backs of the shrimp, right below the heads to the tops of the tails. Remove the shells from the bodies but leave on the heads and tails (reserve the shells). Remove the veins.
Remove the rabbit from the pan and add 1 tablespoon olive oil with the bell pepper, onion and salt to taste. Sauté until translucent, 6 to 8 minutes. Add the garlic and cook 2 to 3 minutes, being careful not to burn the garlic, then add the tomato and smoked paprika and cook 6 to 8 minutes, until everything is a paste-like consistency (sofrito).
Meanwhile, add the chicken stock to a small saucepan and bring to a boil over medium-high heat. Turn the heat off and add the saffron and reserved shrimp shells. Let them steep in the warm stock for 20 minutes.
After the sofrito has cooked down into a paste, deglaze with the white wine and cook for a few minutes to burn off the alcohol. Add the chorizo and rabbit back to the pan. Add the rice and stir to make sure everything is evenly incorporated. Slowly add the chicken stock around the edges of the pan, straining out the shrimp shells. Spread the rice into an even layer in the pan and cook on medium heat for 16 to 18 minutes, occasionally stirring to make sure everything is cooking evenly, then nestle the shrimp evenly in a circle on top of the rice. Continue cooking for another 5 minutes, then sprinkle the peas over the surface. Turn the heat off the pan and add the calamari in an even layer over the top. Cover with aluminum foil and let the calamari warm through, 2 to 3 minutes. Remove the foil from the pan and garnish with the chives.
Meanwhile, for the aïoli: Add the egg yolk, vinegar and salt to a small food processor and pulse until the mixture is homogeneous. While the food processor is running, slowly stream in the oil until all of it is incorporated and the mixture emulsifies, being careful not to add in too much so the aïoli doesn’t break. Once the aïoli has formed, add the garlic and chile paste and pulse a few times to combine. If the aïoli is too thick, add a couple drops of water to thin it out to the desired consistency.
Serve the paella with the aïoli.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
Copyright 2025 Television Food Network, G.P. All rights reserved.
Anne Burrell’s Paella with Rabbit, Chorizo and Shrimp | Worst Cooks in America | Food Network
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Wildcard Kitchen turns up the pressure as chefs face unpredictable cards, forcing them to adapt on the fly and play the hand they’re dealt. ♠️
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After midnight, Eric Adjepong invites top chefs to bring $5,000 of their own money and play his culinary card game. Eric deals out the dish, time allotted and mandatory ingredients, but it’s each chef’s secret wildcard that makes or breaks the game.
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Get the recipe 👉 https://foodtv.com/4c7xdF7
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Ree Drummond’s Sticky Buns | The Pioneer Woman | Food Network
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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28:16 – Peach and Berry Summer Pudding
31:25 – Lemon Yogurt Cake
34:32 – Celebration Carrot Cake
39:37 – Lemon Bars
43:44 – Tres Leches Cake with Berries
50:06 – End Screen
Get the Recipes:
Meringues Chantilly – https://foodtv.com/3trMZXO
Raspberry Baked Alaska – https://foodtv.com/37Tb1xO
Fresh Lemon Mousse – https://foodtv.com/3eJNaSI
Carrot and Pineapple Cake – https://foodtv.com/3ZbqIsJ
Strawberry Rhubarb Crisp – https://foodtv.com/368hW3B
Fresh Peach Cake – https://foodtv.com/2ZdT4a7
Limoncello Ricotta Cheesecake Bars – https://foodtv.com/3jZXXJj
Peach and Berry Summer Pudding – https://foodtv.com/3kY8YfG
Lemon Yogurt Cake – https://foodtv.com/2OPIj9g
Celebration Carrot Cake – https://foodtv.com/3t5f7dV
Lemon Bars – https://foodtv.com/3Iojx8G
Tres Leches Cake with Berries – https://foodtv.com/3l5gc1v
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Timecodes:
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0:15:18 – Episode 2
0:28:07 – Episode 3
0:39:52 – Episode 4
0:53:34 – Episode 5
1:08:46 – Episode 6
1:20:07 – Episode 7
1:32:54 – Episode 8
1:46:08 – Episode 9
2:00:56 – Endscreen
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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