ingredients

2 rabbit saddles cut into 4 pieces

12 slices of strong chorizo

4 cloves garlic unpeeled

1 shallot shallot

1/2 l of mussels

1 glass of white wine

Chopped parsley

12 supions

60 g of butter

Olive oil

  For rice

200 g of arborio rice

1 chopped onion

100 g red pepper

100 g shelled peas

5 saffron pistils

Olive oil

Steps

Step 1

Prepare the filling. In a casserole, brown the saddle with 40 g butter, garlic and chorizo. Add a glass of water, cover and cook slowly for 30 minutes. In a frying pan, sauté the shallot in 20 g butter, add the mussels and parsley, wet with the wine and 1/2 liter of water. Cover, cook for 3 minutes. Reserve the mussels, filter the cooking juices. Sauté the supions with a little olive oil.

2nd step

Cook the rice. In a sauté pan, melt the onion in the olive oil. Add the pepper in small cubes and the saffron. Stir in the rice, wet with the juice of the mussels (add water when cooking if necessary).

Cook for 10 min, add the peas, continue cooking 5 min: the rice should be slightly crunchy.

Step 3

Assemble. Pan the rice with all the ingredients of the filling to mix well. Salt, pepper. Arrange in a paella dish and enjoy immediately.

tips

The rabbit. Lean, delicate, tasty meat, it contains omega 3, vitamins and phosphorus.