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Rabbit and chorizo paella
Rabbit and chorizo paella

Rabbit and chorizo paella

Preparation 20 minutes
Cooking time 30 minutes
Servings 6


  • 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


  1. In a large skillet, heat the oil over high heat and sear the rabbit and chorizo.
  2. Set aside.
  3. In the same pan, brown the onion, garlic and bell pepper.
  4. Add the rice and stir well to coat the grains.
  5. Add the green beans, tomatoes and lima beans.
  6. Pour in the broth. Season with salt and pepper.
  7. Add the saffron and rosemary. Stir.
  8. Bring to a boil.
  9. Place the slices of chorizo and pieces of rabbit back in the pan.
  10. Cover and cook for 20 to 25 minutes.
  11. Remove the pieces of rabbit from the paella and debone.
  12. Place the meat back in the pan.
  13. Serve with the lemon wedges.
Availability in stores