Rice with Rabbit / Arroz al horno con conejo Recipe
This sort of a rustic paella dish is wonderful with rabbit and imported Spanish salchichones with potatoes. Oven rice is usually cooked in a clay casserole called a cazuela. If you don't have one, you can use a paella pan or even a heavy skillet. 
Summary
Prepration Time10 MinutesCooking Time40 Minutes
Difficulty LevelMediumServings4
Recipe Story
This is a wonderful rustic Spanish dish. Each village willmake this a bit different depending on their local ingredients and sausages which are deeply flavored and air dried. Sometimes in place of rabbit they will use wild boar meat chunks.Ingredients
•1 1/2 litr l stock •
200 g of cut rabbit meat
•500 g rice
•2 cut ripped tomatoes
•3 sliced potatoes
•100 g smoked lean bacon
•1 full head of garlic
•1 Spanish chorizo
•Saffron
•salt
How to make Rice with Rabbit / Arroz al horno con conejo
1.Preheat the oven to 200ºC2.Heat olive oil in the pan, over medium heat, fry the garlic (without peeling it), the rabbit, the potatoes and the bacon
3.Once they are nicely golden brown add the rice and stir fry it a bit
4.Add the sliced chorizo
5.Add the boiling hot stock, the saffron and salt to taste
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Rice with Rabbit / Arroz al horno con conejo
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