Entree: Spain – Murcia – Arroz y Conejo (Murcia-style rice cooked with rabbit and aromatic vegetables)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 55 min

Additional 10 min

Total 1 hr 30 min

Ingredients

- 4 tbsp (60 ml) extra-virgin olive oil
- 1 whole rabbit, jointed, approx. 2.2 lb (1 kg)
- Salt and freshly ground black pepper to taste
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 4 cloves garlic, minced, approx. 0.5 oz (15 g)
- 1 green bell pepper, diced, approx. 6 oz (170 g)
- 2 medium ripe tomatoes, grated or finely chopped, approx. 10 oz (280 g)
- 1 tsp (5 g) smoked paprika (pimentón)
- Pinch of saffron threads, soaked in 2 tbsp (30 ml) warm stock
- 2 sprigs fresh rosemary
- 2 cups (400 g) short-grain rice (Bomba or Calasparra style)
- 4 1/2 cups (1.06 L) hot chicken or rabbit stock, plus extra if needed
- 1 cup (120 g) green beans or flat beans, cut into 1-inch (2.5 cm) pieces (optional)
- Lemon wedges for serving

Instructions

1. Season the jointed rabbit pieces with salt and pepper. Heat 2 tbsp (30 ml) olive oil in a large paella pan or wide sauté pan over medium-high heat. Brown the rabbit pieces on all sides, working in batches if necessary, about 6–8 minutes per batch; remove and set aside.
2. Reduce heat to medium, add remaining 2 tbsp (30 ml) olive oil, then sauté the chopped onion till translucent, about 5 minutes. Add the minced garlic and diced green pepper and cook 2–3 minutes more.
3. Stir in the grated tomatoes and smoked paprika and simmer until the mixture reduces and darkens slightly, about 6–8 minutes.
4. Return the browned rabbit to the pan, add the rosemary sprigs, and pour in 1 cup (240 ml) of the hot stock. Cover and simmer gently until the rabbit is nearly tender, about 20 minutes.
5. Remove the rabbit pieces briefly, discard rosemary sprigs, and adjust seasoning. Scatter the rice evenly over the pan, then arrange the rabbit pieces back on top. Pour the remaining hot stock plus the saffron with its soaking liquid over the rice and rabbit. Add green beans if using.
6. Bring to a steady simmer over medium-low heat without stirring. Cook until the rice has absorbed most of the liquid and is tender, about 18–22 minutes. If the rice seems dry before it's done, add a splash more hot stock.
7. Once cooked, remove from heat, cover with a clean towel or foil and rest 5–10 minutes. Serve with lemon wedges and break the crust (socarrat) lightly when serving if desired.