Rabbit rice with rosemary and almonds

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
For the rabbit stock

  • 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
For the rice

  • 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

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