Frog Leg Paella
Frog Recipe
1Setup & Prepare
Cultural Context
This Spanish-inspired preparation showcases frog legs in the traditional paella format, creating a dish that demonstrates the ingredient's versatility in international cuisines. The technique honors Spanish culinary traditions while incorporating this uniquely American protein into a classic rice dish.
2Ingredients
Shopping List
3Cooking Instructions
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Saffron Preparation: Steep saffron in 2 tablespoons warm stock. Set aside to bloom.
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Frog Leg Browning: Heat olive oil in large paella pan or wide skillet over medium-high heat. Brown frog legs on both sides, about 4 minutes total. Remove and set aside.
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Sofrito Base: In same oil, sauté onion until golden, about 6 minutes. Add garlic and cook 1 minute more.
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Vegetable Addition: Add bell pepper, tomatoes, and green beans. Cook until vegetables soften, about 5 minutes.
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Rice Integration: Add rice, stirring to coat with sofrito. Add wine and let it cook off.
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Stock Addition: Add warm stock, saffron mixture, and paprika. Season with salt and pepper. Don't stir from this point forward.
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Protein Return: Nestle browned frog legs into rice mixture. Simmer uncovered 20-25 minutes until rice is tender and liquid absorbed.
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Resting: Remove from heat and cover with clean kitchen towel. Let rest 10 minutes.
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Service: Serve directly from pan with lemon wedges for squeezing.
4Chef's Notes & Pairings
Chef's Notes
- Don't stir once stock is added - this creates proper paella texture
- The socarrat (crispy bottom) is traditional and desirable
- Let paella rest to allow flavors to meld
Wine Pairing
A Spanish Tempranillo or crisp Albariño provides the regional authenticity to complement this Iberian-inspired dish.
Nutrition Facts
Per serving: 425 calories, 26g protein, 14g fat, 52g carbohydrates. Spanish-inspired one-pot meal with exotic protein.
