Rabbit, artichoke and rosemary paella recipe | delicious. magazine

Name: Rabbit, artichoke and rosemary paella recipe | delicious. magazine
Ingredients: Good pinch of saffron strands; 1 litre rabbit stock or good-quality fresh chicken stock; 175g fine beans, stalk ends trimmed; 3 tbsp olive oil; 750g rabbit pieces (see tips); 1 medium onion, finely chopped; ½ tsp chilli flakes; 5 garlic cloves, finely chopped; Leaves from 3 x 5cm fresh rosemary sprigs; ½ tsp sweet pimentón (Spanish smoked paprika) or paprika; 350g vine tomatoes, skinned and chopped; 400g paella rice (such as calasparra or bomba, available from larger supermarkets); 300g jar artichokes in olive oil, drained; 225g tinned cannellini or haricot beans, drained and rinsed; 8 small bay leaves; 1 lemon, cut into wedges, to serve

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Try this wild rabbit paella recipe. Sustainable, low in fat and inexpensive, rabbit has a flavour akin to organic chicken.

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Ingredients

Good pinch of saffron strands
1 litre rabbit stock or good-quality fresh chicken stock
175g fine beans, stalk ends trimmed
3 tbsp olive oil
750g rabbit pieces (see tips)
1 medium onion, finely chopped
½ tsp chilli flakes
5 garlic cloves, finely chopped
Leaves from 3 x 5cm fresh rosemary sprigs
½ tsp sweet pimentón (Spanish smoked paprika) or paprika
350g vine tomatoes, skinned and chopped
400g paella rice (such as calasparra or bomba, available from larger supermarkets)
300g jar artichokes in olive oil, drained
225g tinned cannellini or haricot beans, drained and rinsed
8 small bay leaves
1 lemon, cut into wedges, to serve