Rabbit paella with chorizo and Hungarian peppers

Rabbit paella with chorizo and Hungarian peppers

By
From
Moorish
Serves
8
Photographer
Mark Roper

Paella, Spain’s most famous dish, is a satisfying peasant meal combining rice, meat and fish and flavoured with saffron. Its varieties are myriad – fancy tourist versions usually include an abundance of seafood, chicken and rabbit; simpler versions are mainly beans and vegetables with a little meat for flavour. The true original, however, coming as it did from the wetlands of Valencia, uses eel, snails and green beans.

To the paella purist, the bits that go into the dish are almost incidental. It is the rice that is the key to a successful paella, and the locally grown product, arroz de Valencia, is essential. The finished dish should be dry rather than wet and soupy.

Making paella is fairly hard work – certainly in the preparation – so it’s worth doing in fairly large quantities for a special occasion. As not many of us have a proper paella pan at home, you will probably achieve the best result using a heavy-based wide baking dish.

Ingredients

Quantity Ingredient
4 mild green hungarian peppers
400g arroz de valencia
2 tablespoons olive oil
2 farmed rabbits, jointed
1 large onion, finely sliced
garlic, finely sliced
200g chorizo sausage, sliced fairly thickly
400g tomatoes
8 preserved artichokes, halved
100g fresh peas*
1 small red chilli, seeded, scraped and finely chopped
16 strands saffron, roasted in a dry pan and crushed
1 tablespoon sweet paprika
200ml white wine
1.2 litres chicken or vegetable stock, simmering
salt and pepper
baby herbs, to garnish (optional)

Method

  1. Preheat the oven to 200°C. Place the peppers on a baking tray and roast until the skins start to blister and blacken, turning from time to time. Remove them from the oven and tip into a bowl. Cover with cling film and leave to steam for a further 10 minutes, which softens the peppers and loosens the skin. Carefully peel the peppers, discarding the skin, stalks and seeds. Slice the flesh lengthways.
  2. Put the rice into a bowl and wash under cold running water until it runs clear. Set aside until ready to use.
  3. Heat the olive oil in a large baking dish and add the rabbit, onions and garlic. Cook over a medium flame until they colour lightly and evenly. Add the chorizo and stir. Next, add the tomatoes, artichokes, peas, chilli, saffron and paprika and stir well. Add the rice, then the wine and half of the stock and stir in with the other ingredients. Lower the heat and cook until all the stock is absorbed. Then add the remaining stock (and frozen peas if using), and cook until the rice is tender. Do not stir, as this helps form the desirable crust at the bottom of the pan. Season to taste with salt and pepper and garnish with baby herbs, if using. Bring the cooking pan to the table to serve.
Tags:
Malouf
Greg
Lucy
Moorish
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