1 / 1
Pressure Cooker Rabbit and Chorizo Rice
A staple of Spanish countryside cooking, this hearty rice dish brings together lean rabbit and smoky chorizo in a fraction of the usual time. The pressure cooker does all the heavy lifting here, tenderizing the meat while the short-grain rice absorbs every drop of the rich, saffron-infused broth. You'll get the deep, complex flavors of a traditional paella without standing over the stove for hours. Sweet green peas stirred in at the end add a bright pop of color and freshness.
Ingredients
- 1 rabbit, portioned and chopped into about 20 small pieces (ask your butcher to do this)
- 1 tbsp olive oil, plus extra for frying small bunch thyme
- 200g/7oz cooking chorizo, sliced
- 1 onion, chopped
- 3 garlic cloves, sliced
- ½ tsp smoked paprika
- 1 tbsp tomato purée
- 200g/7oz paella rice
- 450ml/16fl oz chicken stock
- pinch saffron, soaked in 2 tbsp boiling water
- 200g/7oz frozen peas
- 1 Marinate the rabbit pieces in the wine, olive oil and thyme for 1 hour or overnight, if you can.
Instructions
- 1Remove the rabbit from the marinade, reserving the liquid for later. Warm a splash of oil in a pressure cooker over medium heat and fry the sliced chorizo until crisp.
- 2Remove the chorizo and drain off excess oil, leaving a little in the pot. Sear the rabbit pieces in two batches until browned on all sides, then transfer them to a plate. Browning in batches prevents steaming and builds a deeper flavor base.
- 3Add the chopped onion and sliced garlic to the pressure cooker. Cook until soft, then stir in the smoked paprika and tomato puree. Stir constantly here so the garlic doesn't burn and turn bitter.
- 4Stir in the paella rice to coat the grains in the spiced oil. Pour in the reserved marinade, chicken stock, and the soaked saffron along with its water.
- 5Nestle the browned rabbit pieces and crispy chorizo back into the rice mixture. Secure the lid, cook on high pressure for 8 minutes, then let the pressure release slowly.
- 6Check that the rabbit is tender and the rice has absorbed the liquid. Gently fold in the frozen peas so they thaw in the residual heat, then transfer to a serving dish and scatter with fresh parsley.
Nutrition
34g
Protein
13g
Fat
33g
Carbs
4g
Sugar
1mg
Sodium
Notes
- Prep: Marinate the rabbit pieces in a splash of white wine, olive oil, and fresh thyme for at least 1 hour or overnight for the best flavor.
- Swap: If paella rice isn't available, risotto rice like Arborio makes an excellent substitute.
- Equipment: This recipe is designed for a stovetop or electric pressure cooker, which drastically cuts down the cooking time for the rabbit.