Use rich and tasty rabbit in this paella-like dish - it's baked for ease, and is spiced with chorizo, paprika and saffron
- 1 rabbit, portioned
- glass of white wine (about 125ml)
- 1 tbsp olive oil, plus extra for frying
- bunch thyme
- 200g cooking chorizo
- 1 onion, chopped
- 3 garlic cloves, sliced
- ½ tsp smoked paprika
- 1 tbsp tomato purée
- 200g paella rice
- 850ml fresh chicken stock
- pinch of saffron, soaked in 2 tbsp boiling water
- 200g frozen pea
- bunch parsley, chopped
MethodMarinate in the wine, olive oil and thyme for 1 hr, or overnight if you can.
- 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
- 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.
- 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.
- 600ml milk
- 450ml single cream
- zest 1 unwaxed lemon
- 1 vanilla pod, split
- 25g caster sugar
- 100g short-grain pudding rice
- 25g butter, diced
- 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.
- 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.
- 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
- 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.
- 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.
- 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.
- 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.