Arroz con Conejo - Spanish Rice with Rabbit

This is a slight variation on an Eagle Pub recipe. I switched some of the stock for red wine and swapped flageolet beans for broad beans as they are out of season.

• 1 large rabbit
• 150ml Olive Oil
• 1 onion
• 8 garlic cloves
• 1 red, 1 green pepper, sliced
• 4 large tomatoes, roughly chopped
• 2 carrots, finely sliced
• 1 small handful thyme leaves
• 3 chorizo sausages
• 500g arborio rice
• 1 bay leaf
• 150g flageolet beans
• beans
• 100g peas
• 500ml rabbit/chicken/vegetable stock
• 500ml red wine wine
• 1 tbsp hot paprika
• 2 lemons, juiced
• handful parsley, chopped

Prep time: 20mins
Cooking time: 50mins

This makes enough to feed 8 people.(Tonight I'm by myself, so there's a slim chance that I have cooked too much...)

Brown the rabbit in the olive oil on a high heat.
Cook the vegetables & herbs in the oil for 10mins.
Add the chorizo & once they melt a bit, add the rice.
Stir around for 2mins to absorb the oil.
Add the stock & wine & bring to boil, then simmer for 15mins.

Let it stand for 1omins.,,
Then squeeze over the juice of the lemons. Sprinkle with parsley. Eat!

The rabbit I had was bloody enormous! The Giant Haystacks of the rabbit world.

It all cooks so quickly, the rabbit didn't take on as much flavour as I'd have liked. The recipe would work well with a more intense gamey flavour. Or just marinating the rabbit the night before in the bay & red wine. Next time...

Still, damn good. Easy & worth repeating. Could be done with chicken as an all round crowd pleaser... or with pheasant as a me-pleaser.

I hope it freezes well, I've got a lot left...

Just to check if your reading this Ben & Rachel!... Would you like a carry-out? I can drop some off. Might help you shift the lurgy. D x