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Rabbit rice from the Sierra Norte (arroz a la manera de la Sierra Norte)

  • serves 6
  • Easy

This recipe for rabbit rice from the Sierra Norte is a twist on the usual Spanish seafood paella using rabbit, chorizo and sherry. It's enough to feed a crowd, so stick it in the middle of the table and let people help themselves

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Ingredients

  • rabbit 1 large or 2 small (about 3.5kg), jointed by your butcher
  • olive oil
  • onions 2, sliced
  • red peppers 2 large, sliced
  • chorizo 150g, skinned and finely chopped
  • garlic 2 large cloves, finely chopped
  • sun-dried tomatoes in oil 60g, chopped 
  • paella rice 280g 
  • hot chicken stock 300ml
  • lemon 1, juiced
  • fino sherry 175ml
  • tomato purée 1 tbsp
  • bay leaves 2
  • cloves 2
  • ground cumin 1 heaped tsp
  • orange 2, 1 juiced and 1 cut into wedges to serve
  • black olives 60g 
  • chopped parsley or coriander to serve

Method

  • Step 1

    Season the rabbit joints well. Heat 2 tbsp olive oil in a large frying pan, when it is fairly hot, add the rabbit a few pieces at a time and brown to a golden colour and until mostly cooked through. Put on a plate lined with kitchen paper and keep warm. Repeat to brown all of the rabbit pieces.

  • Step 2

    Add another tbsp olive oil to the pan and increase the heat. When it’s hot, add the onions and peppers and brown them a little.

  • Step 3

    Reduce the heat and add the chorizo, garlic and sun-dried tomatoes and cook until the garlic is turning a golden colour.

  • Step 4

    Tip in the rice, stirring, until it’s coated with the oil, then pour on the hot stock, lemon juice, sherry and tomato purée and return the rabbit. There should be enough liquid for the rice to be entirely covered. If not, add a little water.

  • Step 5

    Put in the bay leaves and cloves and bring to a simmer. Cover with a lid or a baking sheet, then reduce the heat to low and cook gently for about 20 minutes. Don’t stir. Just before the rice is fully cooked, taste for seasoning and stir in the cumin. Pick out the rabbit and put on top of the rice. Pour in the orange juice and cook for 2 minutes.

  • Step 6

    Sprinkle with the olives and herbs, dot the wedges of orange around and serve.


    Trust olive

    Jeannie Chesterton trained at Le Cordon Bleu in London. For over 30 years she has lived in Andalucia with her husband, Sam. They are co-authors of the Buenvino Cookbook: Recipes from our Farmhouse in Spain (£20, Bene Factum).

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