Baked rabbit & chorizo rice

Baked rabbit & chorizo rice

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(6 ratings)

Prep: 20 mins Cook: 1 hr Plus marinating


Serves 6
Use rich and tasty rabbit in this paella-like dish - it's baked for ease, and is spiced with chorizo, paprika and saffron

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal397
  • fat13g
  • saturates5g
  • carbs33g
  • sugars4g
  • fibre5g
  • protein34g
  • salt1g
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  • 1 rabbit, portioned
  • glass of white wine (about 125ml)
  • 1 tbsp olive oil, plus extra for frying
    olive oil

    Olive oil

    ol-iv oyl

    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…


  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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26th Oct, 2014
Useless quantities - although I cut the proportion of liquid following previous comments, and baked in a shallow pan, it was still a soup rather than a rice dish.
23rd Oct, 2013
Thought we'd try this as it sounded different, but was very disappointed. The rice was tasty, but the rabbit died out, plus it needed something else to balance the flavours.
7th Feb, 2013
Loved the rice & chorizo combination (although, it was still a bit wet after 50 mins in the oven so I finished it off on the hob). The rabbit was nice but a bit tasteless despite marinating for over 12 hours), will make again using chicken thighs next time
6th Jan, 2013
I really like rabbit and REALLY like chorizo, so was quite excited to try this recipe, but it didn't really work for me, although my flatmate did enjoy it.
27th Apr, 2014
What do you mean by cooking chorizo?
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