This is similar to a paella but I think, technically, is what would be classed in Spain as one of the arroces. Since this one features a couple of my favourite ingredients, rabbit and morcilla de Burgos, I could hardly resist it.
Morcilla de Burgos is a Spanish black pudding containing rice and onions. I haven’t found a half-way reasonable substitute yet in the UK – British black pudding just doesn’t do it, so one really needs a Spanish food supplier.
[Right, tested a half-quantity of this and all is well.]
Planning
| serves: | 6 |
| preparation time: | 30 mins |
| cooking time: | 1 hr |
Ingredients
- olive oil
- 1 rabbit, cut into 12 pieces
- 500g mixed mushrooms
- 4 bay leaves
- handful of fresh thyme
- 2 banana shallots, finely chopped
- 4 clove garlic, finely sliced
- 2 leeks (white only), finely chopped
- 150g morcilla de Burgos, skin removed
- 1ltr rabbit stock (use head and trimmings)
- 300g paella rice (bomba)
- 50g Pecorino cheese (or other ewe’s milk cheese)
- 2 tbs parsley, roughly chopped
- Salt & pepper
Method
Season the rabbit pieces and brown them with a couple of tablespoons of olive oil in a heavy-bottomed frying pan over a medium heat, cooking for a few minutes on each side. Remove the rabbit from the pan and set aside.
Add a splash more oil to the pan, then add the mushrooms and cook gently for 5 minutes, stirring occasionally. Throw in the bay leaves and thyme and cook for a further few minutes before adding the shallots, garlic and leeks. Cook for 5 minutes.
Remove the bay leaves and thyme from the pan, then crumble in the morcilla along with 125ml of the stock, stirring well. Add the rice and a little more of the stock, then put the rabbit back into the pan and mix well. Keep adding the stock bit by bit, stirring until it has all been absorbed.
When the rice is tender, adjust the seasoning.
Shave the Pecorino cheese over the top, scatter with the parsley and serve.
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