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Paella with Rabbit and Beans


  • The Sofrito

  • The Paella


  • 1.

    Joint the rabbit into pieces and season with salt and pepper. Place the paella pan on a high heat and add a good dash of olive oil. Add the rabbit pieces and cook on all sides until golden and caramelized. Remove from the pan and set aside. Add the chorizo and cook for 2 minutes until the fat begins to release from the sausage and remove from the pan and add to the rabbit.

  • 2.

    Lower the heat and add a little more olive oil if necessary, add the sliced shallots, garlic and saffron into the pan and cook for 2 minutes until translucent and fragrant. Add the paprika’s and cook for a further 1 minute. Add the fresh tomatoes, fresh herbs and sherry vinegar. Remove from the pan and reserve aside. Add a splash of oil to the pan and over a high heat fry the rice for a minute until it changes colour. Add the sofrito paste cook for a minute mixing with the rice evenly, Add the rabbit and chorizo back to the pan along with the beans and stock.

  • 3.

    Cook for 15 min high heat and add the clams and mussels. Cook for a further 10 minutes until stock evaporates fold through the peas. Turn off the gas and rest for 5 minutes covered with a tea towel on the stove top and serve warm not steaming hot.

  • 4.

    Serve with cheeks of lemon.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Paella with Rabbit and Beans.


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