Rice with Rabbit and Rosemary (Arroz con Conejo)
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Ingredients
- 600 g rabbit, jointed
- 300 g paella rice
- 2 ripe tomatoes, finely chopped
- 1 red pepper, sliced
- 2 fresh rosemary sprigs
- 850 ml chicken stock
- 4 garlic cloves
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 587 kcal
- Protein
- 38.8 g
- Carbohydrate
- 64.6 g
- of which sugars
- 3.5 g
- Fat
- 18.8 g
- of which saturates
- 4.4 g
- Fibre
- 2.8 g
- Salt
- 1.82 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Season the rabbit. Heat the olive oil in a wide paella pan and brown the rabbit pieces well on all sides, about 10 minutes, then push to the edges.
- 2
Add the garlic and pepper to the centre and fry for 3 minutes, then stir in the tomatoes and rosemary and cook for 3 minutes.
- 3
Stir in the rice to coat, then pour in the hot stock and season. Bring to the boil and simmer without stirring for 18 minutes.
- 4
Check the rabbit is cooked through with no pink remaining and the rice is tender, topping up with a splash of hot water if it looks dry.
- 5
Rest for 5 minutes off the heat before serving.
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