Rabbit and Chorizo Rice

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

1. 1Remove the rabbit from its marinade and save the liquid for later. Warm a splash of oil in a pressure cooker and fry the sliced chorizo until it turns crisp.
2. 2Take the chorizo out of the pot and pour off most of the rendered fat. Sear the rabbit pieces in two separate batches until browned on all sides, then transfer them to a plate.
3. 3Toss the chopped onion and sliced garlic into the pressure cooker. Cook them until they soften, then mix in the smoked paprika and tomato puree.
4. 4Add the paella rice to the pot and stir to coat the grains. Pour in the saved marinade, chicken stock, and the soaked saffron along with its water.
5. 5Tuck the browned rabbit pieces and crispy chorizo back into the rice mixture. Secure the lid on the pressure cooker, cook on high pressure for eight minutes, and then let the pressure release slowly.
6. 6Check that the rabbit is tender and the rice has absorbed the cooking liquid. Gently fold in the frozen peas so they thaw in the residual heat, then transfer the meal to a large platter and garnish with fresh parsley.

Nutrition

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