- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Serving: 6
Nutrition facts (per portion)
- Calories: 397
- Fat Content: 13g
- Saturated Fat Content: 5g
- Carbohydrate Content: 33g
- Sugar Content: 4g
- Fiber Content: 5g
- Protein Content: 34g
- Sodium Content: 1g
Baked rabbit & chorizo rice
Ingredients
- rabbit - 1 rabbit, portioned
- white-wine - glass of white wine (about 125ml)
- olive-oil - 1 tbsp olive oil, plus extra for frying
- thyme - bunch thyme
- chorizo - 200g cooking chorizo
- onion - 1 onion, chopped
- garlic-clove - 3 garlic cloves, sliced
- smoked-paprika - 1/2 tsp smoked paprika
- tomato-puree - 1 tbsp tomato puree
- paella-rice - 200g paella rice
- chicken-stock - 850ml fresh chicken stock
- saffron - pinch of saffron, soaked in 2 tbsp boiling water
- frozen-pea - 200g frozen pea
- parsley - bunch parsley, chopped
Instructions
- Cut the rabbit into about 20 small pieces (leave the bone in - ask your butcher to do this). Marinate in the wine, olive oil and thyme for 1 hr, or overnight if you can.
- Heat oven to 180C/160C fan/gas 4. Drain the rabbit from the marinade, reserving the liquid. Heat some oil in a shallow, flameproof casserole and sizzle the chorizo until crisp. Remove the chorizo and drain off the excess oil from the dish. Brown the rabbit pieces in 2 batches and set aside. Add the onion and garlic, cook until soft, then stir in the paprika and tomato puree. Stir in the rice, then pour over the reserved marinade, the stock and saffron.
- Nestle the rabbit into the rice with the chorizo, cover, bring to the boil, then bake for 40-50 mins, or until the rice and rabbit are tender and all the liquid has been absorbed. Stir through the frozen peas to defrost, then serve scattered with parsley.
Tapas recipe for 6 people, takes only 20 mins; recipe has rabbit, white wine, olive oil, thyme, chorizo, onion, garlic clove, smoked paprika, tomato purée, paella rice, chicken stock, saffron, frozen pea and parsley.
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