John Myers
Paella with Rabbit and Vegetables
The perfect paella with rabbit and vegetables recipe with a picture and simple step-by-step instructions.
- 800 g Rabbit forelegs about 8-10 pieces
- 350 g Paella rice bomba extra
- 1 liter Chicken broth
- 150 g Pea Tk
- 150 g Carrot cubes fine, blanched
- 100 g Runner beans green fresh, blanched, cut into 1 cm pieces
- 2 Saffron threads
- 2 tablespoon Onion cubes fine
- 2 piece Garlic cloves chopped
- 6 tablespoon Extra virgin olive oil
- Salt
- Black pepper from the mill
- Wash the rabbit legs, pat dry and separate them in the middle of the joint. Bring the saffron threads to the boil with the broth. Fry the rabbit parts in 4 tablespoons of olive oil. Remove them and season with salt and pepper.
- Put the rest of the olive oil in the same pan and sauté the garlic, onion and rice until translucent. Add the rabbit parts and half of the chicken broth. Cook in the preheated oven at 200 degrees for about 20 minutes. Mix the vegetables into the rice. Pour in the remaining stock and cook for another 15 minutes, season with salt and pepper and serve.
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