Rabbit Paella

Commonly known as Alicante Paella, there is no seafood in rabbit paella, and chicken is frequently added (and snails, but we won't go there!)

Ingredients

• 1 cup Bomba rice
• 1 litre of stock (If you have a whole rabbit, you can boil up the head to make stock)
• 1 cup water
• half a rabbit
• 2 small tomatoes
• 1 red pepper
• 150gm green beans or sugar snap peas
• salt
• paprika
• oregano
• 1 chilli
• rosemary.

Method

Chop the rabbit up into bite size pieces, salt all over, and fry in olive oil on a large frying pan until it is browned all over.

While it is frying, prepare and chop your vegetables. Add the peppers first, then the beans or peas, then the tomatoes, though it doesn't matter if you just put them all in at once. Add paprika, chilli pepper and oregano.

Fry for 10 minutes.

Then put the lot into a big pot along with the heated stock and simmer for 15 minutes.

In a wide paella pan, add the rice and fry gently in some olive oil. Check if your stock with the meat and vegetables has enough salt, then add the lot to the rice.

Boil gently for 17 minutes. Add extra water from thekettleif it dries out too much before the end of cooking time. If at the end of 17 minutes there is still liquid there, remove from heat and cover with a newspaper. After 5 minutes or so, the rice should absorb all the liquid.

Decorate with sprigs of rosemary.


Source:


http://hubpages.com/food/Bomba-Rice