They say the original recipe for paella was with rabbit (or any other small game available in the rice fileds), so why not cook up a wild rabbit paella...
The typical, touristic paella is cooked with chunks of chicken and seafood and saffron for that luxurious look and aroma. But originally this poor man's dish from Valencia in Spain was made – in the flat paellera over an open fire on the ground – with whatever was available while harvesting the rice.
What's more, the sofrito and a pinch of pimiento (paprika powder) is what defines the dish, not saffron. A spicy chorizo also goes well in the poor man's version, but since we are getting at the roots:
