recipes
Spicy rabbit casserole with nutty rice
Serves: 4
2017-09-28
Ingredients
- 1 rabbit
- 2 tsp paprika
- 2 cloves garlic
- 6 small onions
- 1 red chilli
- 2 bell peppers cut in fillets
- 1 spicy chorizo sausage
- 1 glass white wine
- 1 tin tomato pulp
- 1 spoon tomato paste
- 200ml chicken stock
- 2 tbsp olive oil (Borges)
- Fresh rosemary
- Fresh seasoning
For the nutty rice
Method
Joint the rabbit into 8 pieces, season with salt, pepper and paprika. Shallow fry the rabbit pieces in hot olive oil until browned. Peel and cut the onions in halve and add to the pan, stir in the chilli, tomato paste and garlic. Cook for a couple of minutes and pour in the wine, allow evaporation. Pour in the tomato pulp, stir in the rosemary, bell peppers, chopped rosemary and chicken stock, bring to the boil and set to simmer for approx. 30-40 minutes until meat is tender and sauce has slightly thickened. Cook the rice in plenty of boiling salted water. Meanwhile, heat the peanut oil in a frying pan and fry the nuts gently until toasted, season with salt, lemon zest and herbs. Drain the rice and stir in the nuts mixture and butter and serve with the rabbit.
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