Rabbit, artichoke and rosemary paella recipe

Name: Rabbit, artichoke and rosemary paella recipe
Total time: 70 min
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

www.deliciousmagazine.co.uk

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

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Paella pan
Skillet
Saucepan
Pot
Stove
Colander
Chef's knife
Cutting board
Plate
Kitchen towel
Aluminum foil

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