Hunter’s Rice | ARRÒS A LA CAÇADORA (Catalunya, Spain)
Course: UncategorizedServings
2
servingsCooking time
1
hourIngredients
Half a rabbit with the liver (400g)
250 g wild mushrooms (chanterelles etc.)
200 g paella rice
600 ml meat broth
2 or 3 tomatoes
half an onion
parsley
salt and black pepper
olive oil
3 cloves of garlic
Directions
- Chop up the rabbit into bite sized pieces. Season with salt and pepper.
- Brown the rabbit all over in a good puddle of olive oil. Remove.
- Soften the finely chopped onion in the same oil. Add the garlic and cook a minute longer.
- Add the grated pulp of the tomatoes and cook down steadily until thick. Season with salt.
- Add the mushrooms and stir for a couple of minutes, then return meat and keep stirring over high heat.
- Add the rice and stir around for a minute to lightly toast.
- Pour over the boiling stock, and keep at a rolling boil for 10 minutes. Check the broth for salt.
- Bash up the liver with a little parsley and a clove of garlic. Gently stir or swirl into the rice whilst there is still plenty of liquid.
- Turn down the heat and simmer for a final 5 or 6 minutes.
- Cover with a towel and allow to rest for 5 minutes.
