Arroz con Conejo

Golden roasted rabbit pieces mixed with rice infused with saffron and meat juices. The rice is firm to the bite, and the rabbit meat is tender, falling off the bone.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 806
• Protein: 54 g
• Carbs: 91 g
• Fat: 22 g

Ingredients

• 800 g Rabbit meat ( cut into pieces )
• 400 g Parboiled white rice ( dry )
• 4 tbsp Extra virgin olive oil
• 1 piece Yellow onion ( finely chopped )
• 3 piece Garlic ( crushed )
• 2 piece Round tomato ( grated )
• 150 g Green bean ( trimmed )
• 1 pinch Saffron
• 1 tsp Smoked paprika
• 1 L Mineral water ( hot )
• 1 pinch Fleur de sel
• 1 piece Rosemary ( fresh sprig )
• 1 L Chicken broth ( hot )

Instructions

1. Brown the rabbit

   In a wide pan or paella, heat the olive oil. Sauté the rabbit pieces until they are well browned on all sides. The skin should be crispy and colored.

2. The sofrito

   Add the chopped onion and garlic. When the onion becomes translucent, add the crushed tomato and green beans. Let reduce until the tomato resembles a thick, dark jam.

3. Toast the rice

   Pour in the rice. Stir for two minutes so that each grain is shiny, coated by the fat and cooking juices. Add the smoked paprika without burning it.

4. Adding liquid and cooking

   Pour in the hot chicken broth infused with saffron. Season with salt. Cook over high heat for 10 minutes, then lower the heat. Do not touch the rice anymore. The liquid must be completely absorbed and the rice should start to crackle slightly at the bottom.

Chef's tips

• Never stir the rice after adding the liquid, or it will release starch and become sticky.
• The 'socarrat', that toasted crust at the bottom of the pan, is the mark of successful cooking.
• Let the dish rest for 5 minutes off the heat under a cloth before serving.

Storage

Keeps for 48 hours in the fridge. Reheat in a pan with a splash of water to restore the grain's shine.