Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  

Recipe for :

Rabbit and Pork Paella

This recipe for Rabbit and Pork Paella has been reproduced courtesy of Orce Serrano Hams -

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

We enjoyed this fantastic paella with our neighbours this spring time which was cooked outdoors on the barbecue. The best bit was everyone joined in the preparation as well as the eating!

Ingredients for Rabbit and Pork Paella

1 rabbit, prepared and cut into small pieces
500g pork ribs cut into small pieces
1 bulb garlic, separated and the cloves peeled
1 kilo paella rice
Hot chicken stock (3 litres approximately)
1 red pepper in small dice
2 medium green peppers in small dice
3 medium tomatoes in small dice
Good pinch saffron
6 artichokes
Juice of 3 lemons
Salt to season

How to make Rabbit and Pork Paella

  • The night before, sprinkle the pork ribs with sea salt and leave in the fridge overnight.
  • The next day, prepare the vegetables. Remove the outer layers of the artichokes until you are left with the small hearts, cut into 4 and place in a bowl with the juice of 3 lemons and season with salt, set aside (this also makes for a great tapa while preparing the rest of the paella)
  • Cut the tomatoes and peppers into small a dice as possible, peel the garlic but leave the cloves whole.
  • Heat about 4 tablespoons olive oil in a large paella pan, then add the garlic and cook gently for 5 minutes or so. When they are soft and golden remove and set aside.
  • Add the rabbit pieces, season with salt and cook until brown all over, next add the ribs and cook until browned, adding more oil if necessary.
    Cook the garlic Cook the rabbit
    Cook the garlic
    Cook the rabbit
  • Add the peppers and cook until soft.
    Add the peppers Add the tomatoes
    Add the peppers
    Add the tomatoes
  • Add the saffron, mix well and cook for a further 5 minutes or so.
  • Add the tomatoes to the pan and cook for another 10 minutes until reduced slightly, then add the artichokes and put the garlic back in and cook for five more minutes.
    Add the artichokes Add and cook the rice
    Add the artichokes
    Add and cook the rice
  • Add the rice, counting as you go (for every one of rice you need three or four of stock).
  • When all the rice is added, mix well and cook for a few minutes until it becomes translucent, then add the stock, again counting as you go.
    Add the stock Allow to cook
    Add the stock
    Allow to cook
  • Stir once, lower the heat and allow to cook gently for about 20 minutes until the stock is absorbed and the rice is tender.
  • Remove the pan from the heat, cover and leave to rest for five minutes before serving.
    Allow to rest and serve
    Allow to rest and serve

Serves 8 - 10

Orce Serrano Hams

Published with permission of Orce Serrano Hams