Rabbit paella with rosado | Gourmet Traveller

Name: Rabbit paella with rosado | Gourmet Traveller
Total time: 110 min
Ingredients: 2 tbsp olive oil; 1 rabbit (about 1.5kg), jointed, offal, ribcage and excess fat discarded (see note); 2 chorizo, coarsely chopped; 1 Spanish onion, finely chopped; 4 garlic cloves, finely chopped; 1 1/2 litres (6 cups) chicken stock; 300 gm (1½ cups) Calasparra rice (see note); 1 lemon, finely grated rind and juice only; 2 tsp smoked sweet paprika, or to taste; 6 piquillo peppers (about 70gm), drained and torn lengthways (see note); ½ cup (loosely packed) flat-leaf parsley, coarsely chopped

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Australian Gourmet Traveller Spanish wine match recipe forrabbit paella with rosado.

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Ingredients

2 tbsp olive oil
1 rabbit (about 1.5kg), jointed, offal, ribcage and excess fat discarded (see note)
2 chorizo, coarsely chopped
1 Spanish onion, finely chopped
4 garlic cloves, finely chopped
1 1/2 litres (6 cups) chicken stock
300 gm (1½ cups) Calasparra rice (see note)
1 lemon, finely grated rind and juice only
2 tsp smoked sweet paprika, or to taste
6 piquillo peppers (about 70gm), drained and torn lengthways (see note)
½ cup (loosely packed) flat-leaf parsley, coarsely chopped