Paella with Rabbit

Ingredients

• Bomb rice 5 oz
• Chicken Drumstick 10 oz
• Rabbit Legs 10 oz
• White Beans 0 oz
• Chinese green beans 5 oz
• Canned Tomatoes (Pelati) 5 oz
• Olive Oil 0 fl oz
• Chicken Broth 20 fl oz
• Garlic 2 cloves
• Salt to taste
• Paprika 1 tablespoon
• Saffron a pinch
• Onion 0 oz

Step-by-Step Guide

Step 1

Soak the beans in cold water and let them sit overnight.

Step 2

Heat olive oil in a skillet.

Step 3

Sear the meat until golden brown on both sides, which will take about 10 minutes.

Step 4

Push the meat to the edges of the skillet and sauté the chopped onion until translucent.

Step 5

Add the green beans and sauté for a couple of minutes, then toss in the white beans and cook for another 2–3 minutes.

Step 6

Then add the tomatoes and garlic, and sauté for another couple of minutes, stirring.

Step 7

Stir the vegetables with the meat, pour in the broth, add saffron, salt, and paprika, bring to a boil, and cook for 10 minutes.

Step 8

Add the rice, trying to distribute it evenly along with the meat and vegetables in the pan.

Step 9

Add a little more broth if needed. Cook on high heat for 10 minutes, then reduce the heat to low and cook for another 10-15 minutes. Do not stir. The rice should slightly stick to the bottom of the pan.

Step 10

Serve with a wedge of lemon.