Free in-store delivery with purchases of $75+ in an estimated 3 to 5 business days.
For all the information on the ongoing negotiation and which stores are open today, please visit
Favourite store:
More details
Less details
Rabbit and chorizo paella
Preparation
20 min
Cooking time
30 min
Servings
6
Ingredients
- 15 ml (1 tbsp) olive oil
- 1 rabbit, about 1 kg (2 lb), cut into pieces
- 180 g (6 oz) mild or hot chorizo, sliced
- 1 onion, chopped
- 3 garlic cloves, chopped
- 1 yellow bell pepper, diced
- 310 ml (1 1/4 cup) short-grain rice (bomba or arborio rice)
- 500 ml (2 cups) green beans, cut into 2.5 cm (1 in.) pieces
- 2 tomatoes, seeded and diced
- 250 ml (1 cup) frozen lima beans
- 500 ml (2 cups) chicken broth
- Salt and freshly ground black pepper
- 1 pinch of saffron
- 15 ml (1 tbsp) fresh rosemary, chopped
- 1 lemon, cut into wedges
Preparation
- In a large skillet, heat the oil over high heat and sear the rabbit and chorizo.
- Set aside.
- In the same pan, brown the onion, garlic and bell pepper.
- Add the rice and stir well to coat the grains.
- Add the green beans, tomatoes and lima beans.
- Pour in the broth. Season with salt and pepper.
- Add the saffron and rosemary. Stir.
- Bring to a boil.
- Place the slices of chorizo and pieces of rabbit back in the pan.
- Cover and cook for 20 to 25 minutes.
- Remove the pieces of rabbit from the paella and debone.
- Place the meat back in the pan.
- Serve with the lemon wedges.
