Rabbit Paella
4 servings
60 minutes
Variety is what makes paella paella. This dish can contain different types of meat, seafood and vegetables, and thanks to this, paella always turns out elegant. At the same time, it is not that difficult to prepare. Our recipe is a paella version with rabbit, chicken, different beans and canned tomatoes. Don't worry if the rice burns slightly to the bottom of the pan - it sounds incredible, but that's how it's supposed to be.
1
Soak the beans in cold water and leave them overnight.
- White beans: 70 g
2
Heat olive oil in a pan.
- Olive oil: 40 ml
3
Fry the meat until golden brown on both sides, it will take 10 minutes.
- Chicken leg quarters: 300 g
- Rabbit legs: 300 g
4
Move the meat to the edges of the pan and sauté the chopped onion until translucent.
- Onion: 70 g
5
Add green beans, sauté for a couple of minutes, then add white beans and sauté for another 2-3 minutes.
- Green beans: 100 g
- White beans: 70 g
6
Then add tomatoes and garlic, fry for a couple more minutes, stirring.
- Canned diced tomatoes: 100 g
- Garlic: 2 cloves
7
Mix vegetables with meat, pour in broth, add saffron, salt, and paprika, bring to a boil and cook for 10 minutes.
- Chicken broth: 600 ml
- Saffron: pinch
- Salt: to taste
- Paprika: 1 teaspoon
8
Pour in the rice, trying to distribute it evenly with the meat and vegetables in the pan.
- Bomba rice: 200 g
9
Add some broth if needed. Cook for 10 minutes on high heat, then reduce the heat to low and cook for another 10-15 minutes. Do not stir. The rice should slightly stick to the bottom of the pan.
10
Serve with a slice of lemon.
