Ingredients
- 1 large rabbit, good quality farmed, approx 1.2kg in weight
- 1 lemons, cut into wedges
- 1 pinches sea salt and freshly ground black pepper
- 1 onions, halved
- 2 carrots, roughly chopped
- 1 tomatoes, halved
- 1 heads garlic, halved
- 3 bay leaves, preferably fresh
- 1.5 litres water
- 6 black peppercorns
- 2 dried noras peppers, broken open, or 1 tsp sweet paprika
- 75 ml white wine
- 1 handfuls stalks parsley
- 1 pinches salt
- 1 pinches strands saffron, about 20 threads
- 6 tbsp olive oil
- 1 large Spanish onion, finely chopped
- 1 green peppers, finely chopped
- 3 dried noras peppers, seeds and stalks discarded, or 1 tsp of sweet paprika
- 4 cloves garlic, crushed
- 1 tbsp rosemary, finely chopped
- 2 tomatoes, cored and roughly chopped
- 100 g whole almonds
- 250 g paella rice, ideally calasparra
- 150 ml fino sherry
Description
Samuel And Samantha Clark's Flavourful Rabbit Paella Offers A Delicious Taste Of Spain, Great For Dinner Parties
UK TV
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