A delicious paella prepared with salt cod, rabbit, sweet peppers and brined artichoke.


  • 150ml extra virgin olive oil

  • 1 garlic bulb, cut in half horizontally (exposing the surface of all the bulbs)

  • 1.5kg farmed white rabbit, cut into 12 pieces

  • 3 sprigs rosemary

  • 1 bunch thyme

  • 1 large brown onion, finely chopped

  • 1 red capsicum (pepper), seeded, membrane removed, cut into 1cm pieces

  • 1 green capsicum (pepper), seeded, membrane removed cut into 1cm pieces

  • 4 ripe tomatoes, peeled and chopped

  • 500g salt cod, soaked in cold water for 48 hours, water changed 4 times

  • 400g bomba rice

  • 450g tin of artichokes preserved in brine, drained


  • 1.

    Place a 42-45cm paella pan over very high heat (for the heat you can use a barbecue flat plate, some coals on a wood barbecue or a very hot gas burner).

  • 2.

    Add 80ml olive oil and place the whole garlic in the oil, cut side down, turning frequently until the skin begins to blacken.

  • 3.

    Add the rabbit to the paella pan and allow to brown well. Season with sea salt and pepper. Add the rosemary and thyme. Turn the rabbit as it browns so it doesn’t burn.

  • 4.

    Remove the rabbit from the pan (leave the pan for use once the rabbit is cooking).

  • 5.

    Place the rabbit in a heavy-based saucepan. Add enough water to just cover the rabbit, season to taste with salt and bring to the boil over high heat. Then reduce the heat to medium and simmer for 30 minutes. When the rabbit is cooked remove the rabbit, strain the stock (alternatively you can use water for the paella) and reserve 800ml.

  • 6.

    While the rabbit is cooking you will need to make the sofrito. Heat the remaining oil in the reserved pan over medium high heat. Add the onion and cook for 5 minutes or until lightly browned. Add the capsicum and cook, stirring regularly, for 12-15 minutes or until soft, then season to taste. Add the chopped tomato and cook, stirring regularly for another 15-20 minutes or until the sofrito has reached a jam like consistency.

  • 7.

    Add the rice and a sprig of rosemary and stir for 2 minutes or until well coated. Add 800ml (approx 2.2 times the quantity of the rice) of the hot stock (or water). Bring to a simmer.

  • 8.

    Drain the salt cod, then trim off any fins and dark or brown flesh. Run your

  • 9.

    Hands along the flesh and cut out the bones as you find them. Cut into 6

  • 10.

    Equal portions.

  • 11.

    Place the rabbit, cod and artichoke evenly over the top of the paella. Bring to the boil over high heat, then reduce the heat to medium-high and simmer, uncovered for approximately 18 minutes. You can shake the pan a bit but do not stir. Rotate the pan every few minutes to ensure it cooks evenly.

  • 12.

    When the rice is cooked remove from the heat cover with a clean tea towel and allow to stand for 10 minutes or as long as it takes everyone to get to the table and be seated.

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