Paella Valenciana de Conejo (Rabbit)

rabbit

🥗Healthier: chicken

💰Cheaper: pork

Chicken is more widely available and less expensive than rabbit.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric provides color and flavor at a lower cost.

Begin by preparing the rabbit, cutting it into quarters.

Season the rabbit with sea salt.

Heat a pot over high heat and add extra virgin olive oil.

Once the oil is hot, add the rabbit pieces and brown them on all sides for about 10-11 minutes.

Add lima beans and french beans to the pot, mixing them with the rabbit.

Lower the heat to medium to prevent burning, then add minced garlic and sauté for about 30-40 seconds.

Add about 1.5 tablespoons of smoked paprika and mix well.

Juice about three-quarters of a large tomato and add it to the pot, cooking for about 2 minutes.

Pour in 3.5 cups of chicken broth, stirring to combine with the other ingredients.

Add saffron that has been roasted and squeezed to release flavor.

Increase the heat to high and add 1.5 cups of bomba rice, ensuring it is well distributed in the pot.

Once the liquid begins to boil, do not stir further; let it cook on high heat for about 8 minutes.

After 8 minutes, reduce the heat to medium and cook for another 8-10 minutes until the liquid is mostly absorbed.

Add rosemary on top for flavor and cover the pot with aluminum foil or a fitting lid.

Cook on low heat for about 5 minutes to allow the flavors to meld and to develop a socarrat (crispy bottom).

Let it sit covered for an additional 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary