Rabbit and Rice Fiesta Recipe
recipe for Rabbit and Rice Fiesta Recipe has been reproduced
courtesy of Orce
Serrano Hams - www.orceserranohams.com
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This Spanish recipe for rabbit and rice is very similar
to traditional Valencian paella. Cooked slowly over
a smoky outdoor barbeque the rice takes on a real rustic
flavour, combined with the rabbit this really is a "campo"
dish. This traditional recipe has been a favourite for
generations usually made for fiesta time or when large
families get together to enjoy a meal. Rabbit is the
main ingredient but such is the versatility of this
dish you can also involve cuts of liver, pork rib, pancetta
or chicken pieces.
Story behind this recipe:
There is nothing quite like watching the experts at
work, ten o'clock at night making a paella over the
Spanish barbeque. The flavours of a paella over hot
smoky coals cannot be compared to those cooked indoors,
both are good but the outdoor version always has the
edge - a rustic flavour . . .
We are fortunate enough to be invited to a fiesta or
two every August where a big paella pan always has something
interesting bubbling within. This time the recipe was
simply "Conejo y arroz" (Rabbit and Rice)
not strictly a paella but very similar to the Valencian
paella, in fact you could find liver and pieces of pork
rib among the fabulous bomba rice - cooked to perfection.
Apparently it was a "receta de me Madre" a
Catalan recipe that had been in the family for a couple
of generations and obviously still enjoyed very much
to this day.
Interestingly the cocinera (chef) had an unusual way
of cooking this rather large dish (46 cm paella pan
for twelve people). Normally to cook meats, kebabs,
etc on a barbeque you need "brasa" (hot bed
of coals) for this recipe and paellas though the heat
is ideally distributed evenly under the paella pan using
nothing but small sticks and pine cones. Careful attention
was paid to the fire just as much as to the dish and
the flames were tended to frequently, lots of fire but
never too hot - a secret of cooking Spanish paella outdoors.
When the dish was ready it was quickly removed and
covered with newspaper to rest for a few minutes then
with a table set for twelve it was time to dig in!
for Rabbit and Rice
2 rabbits, prepared and cut into small pieces
2 bulbs garlic, separated and the cloves peeled
1 ½ Kilos Bomba rice
3 litres water / chicken stock
2 red peppers (diced)
3 medium tomatoes (diced)
Cracked black peppercorns
to make Rabbit and Rice
the vegetables by dicing into small pieces, dice or
crush the garlic and fry together in the paella pan
using a splash of good olive oil. Cook for 5 minutes
on a high heat until the onions become translucent.
Turn down the heat then, using a ladle add the rice
counting each ladleful as you go - one kilo of rice
is roughly 7 ladles.
Stir the rice into the vegetables and continue to
cook until the rice begins to lose its colour.
Then add your stock, ladle in as with the rice, counting
as you go. You need two ladles of stock for every
one of rice. 14 ladles should be sufficient.
At this point the paella does not need to be stirred
any more. Lower the heat and add the cuttlefish/squid
pieces, spread evenly over the paella.
Push the cuttlefish pieces down into the rice so that
they are partially covered.
Arrange the prawns over the top of the paella.
At this stage cover the whole pan in tinfoil and leave
the paella to cook for 10 minutes. (This method also
cooks the prawns on top.)
the foil and serve.
using prawns in your paella they can either be peeled
or left whole. An impressive paella always usually
has an artistic appearance dressed, in this case,
with fresh seafood. Not everyone likes peeling prawns
so leave half for presentation and pre peel the remaining
half to mix in with the other seafood.
with permission of Orce