A delicious paella prepared with rabbit, spicy chorizo, mussels, clams and borlotti beans.


  • The Sofrito

  • 100 ml extra virgin olive oil

  • 25 ml sherry vinegar

  • 4 ripe tomatoes de-seeded

  • 4 garlic cloves peeled

  • 6 shallots sliced

  • 4 medium red peppers de-seeded

  • 1 tsp Spanish saffron

  • 1 tbsp Thyme leaves

  • 1/2 bunch mint chopped

  • 1/2 bunch coriander chopped

  • 1 b/c chives chopped

  • 1 tsp sweet paprika

  • 1 tsp spicy paprika

  • 1 tbsp smoked paprika

  • The Paella

  • 2 kg Rabbit farmed

  • 200g Fresh Borlotti beans picked

  • 1 Spicy Chorizo sliced

  • 1 kg Mussels small washed and beards removed

  • ½ kg Clams washed

  • 1 handful Calasparra rice per person (100gr aprox),

  • 2 cups Fish stock per person

  • 1 cup peas


  • 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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