Rabbit rice

Rabbit rice

By
From
Catalonia
Serves
4-6
Photographer
Laura Edwards

In the beautiful Delta del Ebro, where you can find some of the best rice in the Iberian Peninsula, there is a wonderful restaurant called L’Estany, which I love. I was taken there by Lola and José Miguel; they are locals and know the area well. José Miguel is a rice farmer, which has been his family’s business for a long time.

I’ve tested this recipe using wild rabbit. However, farmed rabbit is easier to find but larger in size. If you use this instead, just cook the meat in the stock for around 1 hour, or until the meat is falling apart.

Ingredients

Quantity Ingredient
1 wild rabbit, jointed into 6, (ask your butcher to do this for you)
sea salt
freshly ground black pepper
olive oil, for frying
1 large onion, finely chopped
2 sticks celery, finely chopped
2 garlic cloves, sliced
1 red chilli, deseeded and finely chopped
pinch saffron threads
1.4 litres fresh chicken stock
250g saponican rice or paella rice

Method

  1. Season the rabbit and fry in a li¢le olive oil to brown all over. Remove from the pan and set aside. Add a li¢le more oil and fry the onion and celery for 10 minutes. Then add the garlic and chilli and fry for 10 minutes more. Add the saffron and stir to mix. Then add 1.2 litres of the stock and bring to a simmer. Return the rabbit to the pan, cover and simmer for 1 1/2 hours until really tender and falling apart.
  2. Stir in the rice and the rest of the stock, season, cover and simmer gently for 15–18 minutes without stirring, until it is just cooked but still a li¢le soupy. Serve spooned into bowls.
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