Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Rabbit Paella.


    Posts : 968
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Rabbit Paella. Empty Rabbit Paella.

    Post  Admin on Tue Nov 26, 2013 1:48 pm

    Serves 6 - 8.

    olive oil, for frying
    1 rabbit, including kidneys and liver, boned and cut into chunks
    2 raw chorizo sausages, chopped into small slices
    1 green pepper, finely chopped
    1/2 onion, finely chopped
    1 courgette, chopped finely, seeds discarded
    1/2 red chilli, deseeded and finely chopped
    3 cloves garlic, finely chopped
    handfuls piquillo peppers, chopped into strips
    2 tsp smoked paprika
    large pinch of saffron
    600 g paella rice
    750 ml fresh chicken stock
    125 ml white wine
    200 g canned chopped tomatoes
    handfuls prawns
    handfuls mussels

    1. Heat up a generous splash of olive oil in the paella pan and add the rabbit pieces, excluding the kidneys and liver. Once the rabbit has started to brown, stir in the chorizo, green pepper, onion, courgette, chilli and garlic. Cook until the vegetables have softened, before adding the piquillo peppers, smoked paprika and a large pinch of saffron.

    2. Stir in the rice, followed by the stock, chopped tomatoes and white wine. Season with a little salt, stir once, cover and leave for about 15 minutes

    3. Add the prawns, mussels, rabbit liver and kidneys. Cover and cook over a very low heat for another 5 minutes or until the rice is cooked.

    4. Remove any unopened mussels and spoon into large serving dishes.

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