Paella Rice with Rabbit

Name: Paella Rice with Rabbit
Total time: 3600 s
Yield: Serves 3 servings
Ingredients: 1/2 rabbit, cut into small pieces; 1 cup rice (about 210 grams); 4 garlic cloves; 1 medium carrot; 1/2 red bell pepper; 8 flat green beans; Beef broth or paella meat broth; Salt, pepper, extra virgin olive oil, saffron, and 1 tablespoon smoked paprika

maria francisca sanz valero @Candelapoe14

This is a version of Paco Pérez's rice dish made in a traditional Valencian paella pan.

maria francisca sanz valero @Candelapoe14

This is a version of Paco Pérez's rice dish made in a traditional Valencian paella pan.

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Ingredients

1 hour

Serves 3 servings

1/2rabbit, cut into small pieces
1 cuprice (about 210 grams)
4garlic cloves
1 artichoke
1medium carrot
1/2red bell pepper
8flat green beans
Beef broth or paella meat broth
Salt, pepper, extra virgin olive oil, saffron, and 1 tablespoon smoked paprika
1/2 jar (about 1 cup) crushed homemade tomato

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Steps

1 hour

1

Heat olive oil in the paella pan over the stove. Add the garlic cloves to warm up. Meanwhile, season the rabbit pieces with salt and pepper.
2

When the oil is hot, add the larger pieces of rabbit first, then the smaller ones, and finally the liver. Stir with a wooden spoon.
3

Remove the meat and sauté the vegetables in the same oil. Add the tomato as well.
4

Return the rabbit and garlic to the pan. Stir. Add the smoked paprika and stir again. Don’t let it burn, as it can turn bitter.
5

Add the rice. While you can start by making the traditional cross, it’s more important to stir gently for one or two minutes so the rice absorbs the flavors before adding the broth.
6

Pour in the broth. If using a paella pan, add enough to reach the rivets. If using a skillet or shallow pot, use two parts broth to one part rice. Add the saffron. Taste and adjust salt if needed.
7

Cook for about 10 minutes over high heat, then 10-12 minutes over medium heat.
8

Let it rest for three to four minutes before serving. Enjoy.