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
Preparation Time10 MinCooking Time40 Min
Ready In50 MinDifficulty LevelMedium
Main IngredientRice
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
Directions
1.Preheat the oven to 200ºC
2.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
2.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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