Rabbit, Chorizo & Lady Cream Peas “Paella”

Name: Rabbit, Chorizo & Lady Cream Peas “Paella”
Ingredients: 1 whole rabbit cut into eighths (boned out loins cut in two and four whole legs; kidneys and heart optional) - sub 6 chicken thighs; 5 ounces of spicy, dried Spanish chorizo, sliced into coins; 2 onions, diced; 4 carrots, chopped; 6 radishes, halved or quartered; 2 ripe tomatoes, halved and grated on a box grater, skins discarded; 1 bunch of rainbow chard, stems removed and finely chopped, leaves roughly chopped; 2 cups of dry white wine; 10 ounces of lady cream peas, cooked al dente and lightly seasoned; 1/2 lemon; Mustard flowers or other edible flower (optional); To taste Burlap & Barrel Silk Chili; As needed Novo Fantoio extra virgin olive oil

wellspentmarket.com

Try this unique twist on the classic paella with our Spanish-inspired dish infused with a Southern flair. Featuring lady cream peas and succulent rabbit.

View full recipe on wellspentmarket.com

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Cooking tools:

Paella pan
Cast iron skillet
Chef's knife
Cutting board
Grater
Measuring cup
Stove
Spoon

Ingredients

1 whole rabbit cut into eighths (boned out loins cut in two and four whole legs; kidneys and heart optional) - sub 6 chicken thighs
5 ounces of spicy, dried Spanish chorizo, sliced into coins
2 onions, diced
4 carrots, chopped
6 radishes, halved or quartered
2 ripe tomatoes, halved and grated on a box grater, skins discarded
1 bunch of rainbow chard, stems removed and finely chopped, leaves roughly chopped
2 cups of dry white wine
10 ounces of lady cream peas, cooked al dente and lightly seasoned
1/2 lemon
Mustard flowers or other edible flower (optional)
To taste Burlap & Barrel Silk Chili
As needed Novo Fantoio extra virgin olive oil