Baked rabbit & chorizo rice

400 kcal or less 6 servings cheaper cuts chorizo paella eat more game meat mains over an hour paella pilaf risotto seasonal tapas

N/A

Source

Ingredients

1 rabbit , portioned

glass of white wine (about 125ml)

1 tbsp olive oil , plus extra for frying

bunch thyme

200g cooking chorizo

1 onion , chopped

3 garlic cloves , sliced

½ tsp smoked paprika

1 tbsp tomato purée

200g paella rice

850ml fresh chicken stock

pinch of saffron , soaked in 2 tbsp boiling water

200g frozen pea

bunch parsley , chopped

Method

Cut the rabbit into about 20 small pieces (leave the bone in – ask your butcher to do this). Marinate in the wine, olive oil and thyme for 1 hr, or overnight if you can.

Heat oven to 180C/160C fan/gas 4. Drain the rabbit from the marinade, reserving the liquid. Heat some oil in a shallow, flameproof casserole and sizzle the chorizo until crisp. Remove the chorizo and drain off the excess oil from the dish. Brown the rabbit pieces in 2 batches and set aside. Add the onion and garlic, cook until soft, then stir in the paprika and tomato purée. Stir in the rice, then pour over the reserved marinade, the stock and saffron.

Nestle the rabbit into the rice with the chorizo, cover, bring to the boil, then bake for 40-50 mins, or until the rice and rabbit are tender and all the liquid has been absorbed. Stir through the frozen peas to defrost, then serve scattered with parsley.