{"id":687,"date":"2018-02-04T14:55:30","date_gmt":"2018-02-04T14:55:30","guid":{"rendered":"http:\/\/www.curdhome.co.uk\/recipes\/?p=687"},"modified":"2018-02-06T08:30:23","modified_gmt":"2018-02-06T08:30:23","slug":"arroz-campero","status":"publish","type":"post","link":"https:\/\/www.curdhome.co.uk\/recipes\/?p=687","title":{"rendered":"Arroz Campero"},"content":{"rendered":"<p class=\"bodytext\">This is similar to a <em>paella<\/em> but I think, technically, is what would be classed in Spain as one of the<em> arroces<\/em>. Since this one features a couple of my favourite ingredients, rabbit and <em>morcilla de Burgos<\/em>, I could hardly resist it.<\/p>\n<p><em>Morcilla de Burgos<\/em> is a Spanish black pudding containing rice and onions. I haven&#8217;t found a half-way reasonable substitute yet in the UK &#8211; British black pudding just doesn&#8217;t do it, so one really needs a Spanish food supplier.<\/p>\n<p>[Right, tested a half-quantity of this and all is well.]<\/p>\n<div class=\"recipePlanning\">\n<h2 class=\"recipe\">Planning<\/h2>\n<table class=\"recipeTiming\">\n<tbody>\n<tr>\n<td class=\"recipeTimingTitle\">serves:<\/td>\n<td class=\"recipeTimingData\">6<\/td>\n<\/tr>\n<tr>\n<td class=\"recipeTimingTitle\">preparation time:<\/td>\n<td class=\"recipeTimingData\">30 mins<\/td>\n<\/tr>\n<tr>\n<td class=\"recipeTimingTitle\">cooking time:<\/td>\n<td class=\"recipeTimingData\">1 hr<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<div class=\"recipeIngredients\">\n<h2 class=\"recipe\">Ingredients<\/h2>\n<ul class=\"ingredients\">\n<li>olive oil<\/li>\n<li>1 rabbit, cut into 12 pieces<\/li>\n<li>500g mixed mushrooms<\/li>\n<li>4 bay leaves<\/li>\n<li>handful of fresh thyme<\/li>\n<li>2 banana shallots, finely chopped<\/li>\n<li>4 clove garlic, finely sliced<\/li>\n<li>2 leeks (white only), finely chopped<\/li>\n<li>150g morcilla de Burgos, skin removed<\/li>\n<li>1ltr rabbit stock (use head and trimmings)<\/li>\n<li>300g paella rice (bomba)<\/li>\n<li>50g Pecorino cheese (or other ewe&#8217;s milk cheese)<\/li>\n<li>2 tbs parsley, roughly chopped<\/li>\n<li>Salt &amp; pepper<\/li>\n<\/ul>\n<\/div>\n<div class=\"recipeMethod\">\n<h2 class=\"recipe\">Method<\/h2>\n<p class=\"bodytext\">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.<\/p>\n<p class=\"bodytext\">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.<\/p>\n<p class=\"bodytext\">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.<\/p>\n<p class=\"bodytext\">When the rice is tender, adjust the seasoning.<\/p>\n<p class=\"bodytext\">Shave the Pecorino cheese over the top, scatter with the parsley and serve.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>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<span class=\"ellipsis\">&hellip;<\/span><\/p>\n<div class=\"read-more\"><a href=\"https:\/\/www.curdhome.co.uk\/recipes\/?p=687\">Read more &#8250;<\/a><\/div>\n<p><!-- end of .read-more --><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":""},"categories":[8],"tags":[22],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1bxnG-b5","_links":{"self":[{"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/687"}],"collection":[{"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=687"}],"version-history":[{"count":0,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/687\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=687"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=687"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=687"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}