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Rabbit paella

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    Source: uktv.co.ukReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B6, B9, B12, H, C, D, P
    MineralsFluorine, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. olive oil , for frying

    2. 1 rabbit , including kidneys and liver, boned and cut into chunks

    3. 2 raw chorizo sausages , chopped into small slices

    4. 1 green pepper , finely chopped

    5. 1/2 onion , finely chopped

    6. 1 courgette , chopped finely, seeds discarded

    7. 1/2 red chilli , deseeded and finely chopped

    8. 3 cloves garlic , finely chopped

    9. handfuls piquillo peppers , chopped into strips

    10. 2 tsp smoked paprika

    11. large pinch of saffron

    12. 600 g paella rice

    13. 750 ml fresh chicken stock

    14. 125 ml white wine

    15. 200 g canned chopped tomatoes

    16. handfuls prawns

    17. handfuls mussels

    Instructions Jump to Ingredients ↑

    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.

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

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