- 1 rabbit, portioned
- glass of white wine (about 125ml)
- 1 tbsp olive oil, plus extra for frying
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- bunch thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 200g cooking chorizo
A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 garlic cloves, sliced
- ½ tsp smoked paprika
- 1 tbsp tomato purée
- 200g paella rice
- 850ml fresh chicken stock
- pinch of saffron, soaked in 2 tbsp boiling water
The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…
- 200g frozen pea
- bunch parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Cut the rabbit into about 20 small pieces (leave the bone in – ask your butcher to do this). Marinate in the wine, olive oil and thyme for 1 hr, or overnight if you can.
Heat oven to 180C/160C fan/gas 4. Drain the rabbit from the marinade, reserving the liquid. Heat some oil in a shallow, flameproof casserole and sizzle the chorizo until crisp. Remove the chorizo and drain off the excess oil from the dish. Brown the rabbit pieces in 2 batches and set aside. Add the onion and garlic, cook until soft, then stir in the paprika and tomato purée. Stir in the rice, then pour over the reserved marinade, the stock and saffron.
Nestle the rabbit into the rice with the chorizo, cover, bring to the boil, then bake for 40-50 mins, or until the rice and rabbit are tender and all the liquid has been absorbed. Stir through the frozen peas to defrost, then serve scattered with parsley.