Rabbit with Saffron Rice Spanish Recipe

Rabbit With Saffron Rice Spanish Recipe

Ingredients

• 3 ripe plum tomatoes
• ¼ cup Spanish extra-virgin olive oil, plus 2 tablespoons
• 1 3-pound rabbit, cut into 12 pieces
• 1 medium Spanish onion, finely chopped
• 1 green bell pepper, seeded and finely chopped
• 5 garlic cloves, minced
• 1 bay leaf
• ½ teaspoon sweet pimenton (Spanish smoked paprika)
• 5 ounces saffron milk cap mushrooms or other fresh wild mushrooms, such as chanterelle or oyster
• 4 cups flat mineral or filtered water
• 1 cup Spanish bomba or calasparra rice
• 2 pinches saffron
• 4 fresh thyme sprigs

Method

1. Slice the tomatoes in half
2. Place a grater over a mixing bowl
3. Rub the cut surface of the tomatoes over the grater until all of the flesh is grated
4. Discard the skins and set the tomato puree aside
5. Heat ¼ cup of the olive oil in a large saute pan over medium heat
6. Add the rabbit pieces and cook, turning frequently, until the rabbit has browned on all sides, about 15 minutes
7. Remove the meat to a plate
8. Reduce the heat to medium-low and add the remaining 2 tablespoons of olive oil to the pan
9. Add the onion and pepper and cook slowly, stirring often, for 10 minutes
10. Add the garlic, bay leaf, and pimenton and mix well
11. Add the reserved tomato puree and cook down for 5 more minutes or until the tomato becomes deep brown in color
12. Add the mushrooms and increase the heat to medium-high
13. Cook, stirring, for 3 minutes, until the mushrooms are well combined
14. Add the rabbit to the pot, along with the juices that have collected on the plate, folding it into the mixture
15. Pour in the mineral water, increase the heat to high, and bring to a boil
16. Stir in the rice and cook for 5 minutes, turning the rabbit pieces while the rice cooks
17. Reduce the heat to low, add the saffron, and simmer for 10 minutes more without stirring the rice again, which could cause it to cook unevenly
18. The rice will be a little soupy but cooked through
19. Remove the pan from the heat
20. Divide the rice and rabbit among shallow bowls and garnish with the thyme sprigs

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