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  • 250 g paella Rice

  • 150 g Chorizo Sausages picante for cooking

  • 2 fresh Rabbit

  • 8 freshwater Crayfish or snails

  • 100 g Celery

  • 1 medium Onion

  • 4 Cloves Garlic

  • 1 L chicken stock

  • 12 cherry vine Tomatoes lightly roasted

  • 1 cup Broad bean

  • 1 Pinch of Saffron

  • 2 tablespoons chopped Parsley

  • 1 dried Chilli

  • 2 Lemons cut in half

  • 1 Glass white wine


  • 1.

    Heat olive oil, Sauté the rabbit, chorizo until nicely coloured, remove to the side

  • 2.

    Shallow fry the onions, celery and garlic for 2 minutes

  • 3.

    Then add the sautéed rabbit and chorizo back to the pan

  • 4.

    Along with the fresh water crayfish

  • 5.

    Then sprinkle the rice over the rabbit, chorizo and crayfish.

  • 6.

    Steep the saffron in the white wine for at least 10 minutes

  • 7.

    Pour the white wine and saffron mixes, over the rice and

  • 8.

    Allow to evaporate. Then pour in the chicken stock; shake the pan to disperse the ingredients. Add the broad beans and simmer for fifteen to twenty minutes. Shaking the pan every so often but not stirring.

  • 9.

    Just before you turn the paella add the cherry vine tomatoes.

  • 10.

    Season to taste, chopped parsley and eat.

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Posted by Report
Is it whole rabbits? Do you cut into portions after or before cooking?