Rabbit, artichoke and rosemary paella
- September 2013
- Serves 6
- Takes 20 minutes to make, 50 minutes to cook
Try this wild rabbit paella recipe. Sustainable, low in fat and inexpensive, rabbit has a flavour akin to organic chicken.
- 18.2g (4.1g saturated)
- 59.3g (4.6g sugars)
- Good pinch of saffron strands
- 1 litre rabbit stock or good-quality fresh chicken stock
- 175g fine beans, stalk ends trimmed
- 3 tbsp olive oil
- 750g rabbit pieces (see tips)
- 1 medium onion, finely chopped
- ½ tsp chilli flakes
- 5 garlic cloves, finely chopped
- Leaves from 3 x 5cm fresh rosemary sprigs
- ½ tsp sweet pimentón (Spanish smoked paprika) or paprika
- 350g vine tomatoes, skinned and chopped
- 400g paella rice (such as calasparra or bomba, available from larger supermarkets)
- 300g jar artichokes in olive oil, drained
- 225g tinned cannellini or haricot beans, drained and rinsed
- 8 small bay leaves
- 1 lemon, cut into wedges, to serve
- Put the saffron and stock in a saucepan over a low heat, bring to a simmer, then turn off the heat. Drop the fine beans in a pan of boiling, salted water, cook for 4 minutes until tender, then drain and refresh under cold water.
- Heat 2 tbsp of the olive oil in a paella pan (see tips) or large frying pan over a medium heat. Season the rabbit and fry until nicely golden on both sides. Lift onto a plate.
- Add the remaining tablespoon of oil, the onion and the chilli flakes to the paella pan and cook gently for 6-7 minutes until soft and golden. Add the garlic, rosemary leaves and pimentón and cook for 1 minute, then add the tomatoes and cook for 2 minutes. Stir in the stock, then bring to the boil. Taste and season.
- Sprinkle the rice into the pan, making sure it is evenly distributed over the base. Arrange the rabbit pieces, artichokes, tinned beans and bay leaves around the pan and shake it slightly so they bed down a little into the rice. Leave to simmer vigorously for 6 minutes, then scatter over the fine beans, lower the heat and simmer gently for another 15 minutes. At the end of cooking, all the liquid should have been absorbed and the rice should be just tender.
- Turn off the heat, cover the pan with a clean tea towel or a large sheet of foil and leave to rest for 5 minutes. Taste and season again, then serve with the lemon wedges.
In Spain, paella is cooked over special burners with concentric gas rings which give an even heat. To cook it on a domestic stove, put your pan over 2-3 burners, or a long burner if your stove has one. Give the pan a small turn every 2-3 minutes, so as much of the mixture as possible is simmering.
Cut the rabbit into small pieces through the bone. Depending on the size – wild rabbits can be quite small so cut into fewer pieces – chop the hind legs into 3, the front leg in half and the body across into 6-8 (or ask your butcher).
Inexpensive 38cm paella pans are easy to track down online or from kitchenware stores.
You can use 600g boneless rabbit instead of 750g bone-in rabbit to make this dish.
Make the paella up to halfway through step 3. Stop before you add the stock and keep in the fridge for up to 3 days, covered, before continuing.
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