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)
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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