Rabbit Paella
Rabbit Paella. A terrific paella dish that is both hearty and full of flavour. What? No seafood? It is a bit of a myth in my humble opinion that paella traditionally only comes from Valencia (on the coast), where seafood is plentiful. Local Spaniards I have spoken to inland have pointed out that paella is also made far from the coast and has been for ages. All kinds of local produce made it into this great Spanish dish from pheasant to snail and yes, the humble bunny.
Ingredients
- 2 tbsp olive oil extra virgin
- 1.5 kg rabbit jointed
- 2 whole chorizo coarsely chopped
- 1 whole Spanish onion finely chopped
- 4 whole garlic cloves finely chopped
- 1.5 litres chicken stock 6 cups chicken master stock
- 300 grams rice 1½ cups
- 1 whole lemon finely grated rind and juice only
- 2 tsp paprika smoked sweet
- 1 whole red capsicum about 70gm, drained and torn lengthways (see note)
- ½ cup flat leaf parsley loosely packed, coarsely chopped
Instructions
- Add rabbit and turn occasionally until crisp (5-7 minutes), then transfer to a plate and keep warm.
- Add chorizo to pan, stir until golden (3-5 minutes) then add to rabbit.
- Reduce heat to low medium, add onion and garlic to pan and sauté until soft (7-10 minutes).
- Add stock, bring to the boil,
- Add rabbit and return to the boil, then reduce heat to low and cook until rabbit is tender and falls from the bone (20-25 minutes).
- Remove using a slotted spoon and set aside.
- Add rice to pan, scatter over chorizo, lemon rind, paprika and season to taste.
- Return rabbit to pan and cook over medium heat, without stirring, until rice is tender and stock is absorbed (35-40 minutes), adding extra stock or water if liquid dries out.
- Remove from heat, scatter over peppers and stand for 5 minutes.
- Drizzle with lemon juice, scatter with parsley and serve immediately.
Photo Credits: Annie Spratt | Unsplash
