1、Baked rabbit & chorizo rice

Use rich and tasty rabbit in this paella-like dish - it's baked for ease, and is spiced with chorizo, paprika and saffron

Baked rabbit & chorizo rice recipe

Ingredients

Method

Marinate in the wine, olive oil and thyme for 1 hr, or overnight if you can.
  • Heat oven to 180C/160C fan/gas 4. Drain the rabbit from the marinade, reserving the liquid. Heat some oil in a shallow, flameproof casserole and sizzle the chorizo until crisp. Remove the chorizo and drain off the excess oil from the dish. Brown the rabbit pieces in 2 batches and set aside. Add the onion and garlic, cook until soft, then stir in the paprika and tomato purée. Stir in the rice, then pour over the reserved marinade, the stock and saffron.
  • Nestle the rabbit into the rice with the chorizo, cover, bring to the boil, then bake for 40-50 mins, or until the rice and rabbit are tender and all the liquid has been absorbed. Stir through the frozen peas to defrost, then serve scattered with parsley.

  • https://www.truecookbook.com/recipe/baked-rabbit-chorizo-rice-4100/

    2、Lemony prawn & chorizo rice pot

    Spanish classic paella is given a healthy makeover and a good kick of heat - diet-friendly and fresh
    Lemony prawn & chorizo rice pot recipe

    Ingredients

    • 1 tbsp olive oil
    • 1 onion, sliced
    • 2 small red peppers, deseeded and sliced
    • 50g chorizo, thinly sliced
    • 2 garlic cloves, crushed
    • 1 red chilli (deseeded if you don't like it too hot)
    • ½ tsp turmeric
    • 250g long grain rice
    • 200g raw peeled prawn, defrosted if frozen
    • 100g frozen pea
    • zest and juice 1 lemon, plus extra wedges to serve

    Method

    1. Boil the kettle. Heat the oil in a shallow pan with a lid, add the onion, peppers, chorizo, garlic and chilli, then fry over a high heat for 3 mins. Add the turmeric and rice, stirring to ensure the rice is coated. Pour in 500ml boiling water, cover, then cook for 12 mins.
    2. Uncover, then stir – the rice should be almost tender. Stir in the prawns and peas, with a splash more water if the rice is looking dry, then cook for 1 min more until the prawns are just pink and the rice tender. Stir in the lemon zest and juice with seasoning and serve with extra lemon wedges on the side.

    3、Baked lemon & vanilla rice pudding

    The uplifting zing of lemon zest cuts through the richness of this creamy and comforting classic
    Baked lemon & vanilla rice pudding recipe

    Ingredients

    Method

    1. Heat oven to 140C/120C fan/gas 1. Put the milk, cream, zest and vanilla pod in a saucepan. Gently bring to a simmer, then stir in the caster sugar and rice.
    2. Transfer mixture to a shallow ovenproof dish and dot the butter on top. Bake for 30 mins, then stir well and cook for 1 hr more until the pudding is soft and creamy, and a golden skin has formed on top. The depth and type of dish you use will affect the cooking time, so if the pudding seems too loose, return to the oven and check every 10 mins or so. Once cooked, rest for 10 mins before serving.

    4、Chicken & chorizo rice pot

    A one-pot chicken casserole for sharing, flavoured with Spanish sausage and slow-cooked with rice - an alternative paella
    Chicken & chorizo rice pot recipe

    Ingredients

    • 1 tbsp oil
    • 8 chicken pieces or 1 whole chicken, jointed
    • 1 large onion, chopped
    • 1 red pepper, deseeded and chopped into large chunks
    • 3 garlic cloves, crushed
    • 225g chorizo, skinned and sliced
    • 1 tbsp tomato purée
    • 1 tbsp thyme leaf, chopped
    • 150ml white wine
    • 850ml chicken stock
    • 400g long grain rice
    • 2 tbsp chopped parsley

    Method

    1. Heat the oil in a large flameproof casserole dish and brown the chicken pieces on all sides – you may have to do this in batches. Remove from the dish and put to one side.
    2. Lower the heat, add the onion and pepper, and gently cook for 10 mins until softened. Add the garlic and chorizo, and cook for a further 2 mins until the chorizo has released some of its oils into the dish. Stir in the tomato purée and cook for 1 min more.
    3. Return the chicken pieces to the dish along with the thyme, white wine and stock. Bring the liquid to a boil, cover the dish with a tight-fitting lid and lower the heat. Cook for 30 mins.
    4. Tip in the rice and stir everything together. Cover, set over a low heat and cook for a further 15 mins, or until the rice is cooked and has absorbed most of the cooking liquid. Remove from the heat and leave the dish to sit for 10 mins to absorb any remaining liquid. Season to taste and scatter with parsley to serve.

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