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Rabbit and chorizo paella recipe

PUBLISHED: 11:57 12 May 2014 | UPDATED: 11:57 12 May 2014


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Ingredients - serves 4

-1 wild rabbit or 300g cubed rabbit meat

-250g cooking chorizo

-800ml good quality chicken or rabbit stock

-2 sprigs of rosemary

-A big pinch of saffron (optional)

-6 tbsp cold-pressed rapeseed oil

-2 large onions, finely chopped

-1 yellow pepper, finely chopped

-6 garlic cloves, crushed

-100g frozen broad beans, defrosted

-250g paella rice

-150ml amontillado sherry

-A few sprigs of flat leaf parsley, finely chopped


1 If you’re using a whole rabbit, cut the meat off the bones with a sharp boning knife, then cut it into bite-sized pieces and season with salt and pepper. Cut the chorizo across into thick rounds. Pour the stock into a saucepan and add the rosemary sprigs and saffron, then let it slowly come to a simmer while you prepare the paella base.

2 Heat two tbsp of the oil in a paella pan or your widest frying pan. Sear the rabbit pieces all over until golden brown, then transfer to bowl. Repeat with the chorizo to caramelise the edges without cooking it through. Leave to rest with the rabbit.

3 Add the rest of the oil to the pan and fry the onion and pepper over a low heat for 25 minutes, stirring occasionally, adding the garlic and broad beans five minutes before the end. Stir in the rice, making sure it’s well coated with the oil, then season everything generously and spread it out into an even layer.

4 Turn up the heat and drizzle over the sherry. Cook off the alcohol for two minutes, then pour over the hot stock and shake the pan to level out the rice. Simmer for 10 minutes or until there’s only just enough stock left to cover the rice.

5 Distribute the rabbit and chorizo evenly over the surface and press the pieces down into the rice, then turn the heat down and cook for another six to eight minutes. There should only be a tiny amount of liquid left at the bottom of the pan at this stage and the rice should be cooked if you have an exploratory nibble.

6 Turn off the heat, 
then cover the pan tightly with foil and leave to stand for five minutes before serving sprinkled with parsley.


Find it in Hampshire

Cooking chorizo - Greenfield Pork Products; Andover, 01264 359 422;

Wild rabbit - Blackmoor Game; Alresford, 01420 563831;

Garlic - The Garlic Farm; Isle of Wight, 01983 68732;


Wines of the month

2011 Almendros Tinto, Bodega el Angosto: Valencia, Spain £18.95

Although the winery itself is fairly new, it has vineyards dating back to the 18th century. The family run estate sits at high altitude upon limestone soils which, combined with Valencia’s variations in temperature, allows a variety of grapes to flourish. Among them, Monastrell and Garnacha which, alongside Marselan, form the basis of this wine. Monastrell and Garnacha offer fruit and spice while the Marselan lends deep colour - a fine match for Susie’s paella.

2011 Vinsobres, Domaine Chaume Arnaud: Rhône, France £15.45

Now elevated to Cru status and, after Gigondas, one of the most exciting areas outside of Châteauneuf-du-Pape, Vinsobres is still something of a secret. A blend of Grenache, Syrah and Mourvedre is handpicked from high-altitude vineyards where the cooler evenings help to counteract the day’s hot sun, giving the wine surprising elegance. The fruit and acidity are very well balanced with some tannins that provide structure without being intrusive; all in all a gorgeous wine.

2010 Domaine des Terres Falmet, Cinsault: Vin de Pays, France £8.95

Cinsault is something of a hidden gem, much used in blends but delightful in its own right. Yves Falmet, entirely self-taught and typical of the new producers in the Languedoc who make this such an exciting area, has produced a rich, gentle wine that works superbly with paella. Made from 40-year-old vines, this is delicately perfumed and has soft, spicy notes combining with lovely hedgerow fruits. Very satisfying with a long finish: a perfect match for rabbit and sausage.

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