RECIPE FROM SPAIN:

Rabbit and Pork Paella

We enjoyed this fantastic paella with our neighbours this spring time which was cooked outdoors on the barbecue. The best bit was everyone joined in the preparation as well as the eating!

You will need:

1 rabbit, prepared and cut into small pieces
500g pork ribs cut into small pieces
1 bulb garlic, separated and the cloves peeled
1 kilo paella rice
Hot chicken stock (3 litres approximately)
1 red pepper in small dice
2 medium green peppers in small dice
3 medium tomatoes in small dice
Good pinch saffron
6 artichokes
Juice of 3 lemons
Salt to season

Method

• The night before, sprinkle the pork ribs with sea salt and leave in the fridge overnight.

• The next day, prepare the vegetables. Remove the outer layers of the artichokes until you are left with the small hearts, cut into 4 and place in a bowl with the juice of 3 lemons and season with salt, set aside (this also makes for a great tapa while preparing the rest of the paella)

• Cut the tomatoes and peppers into small a dice as possible, peel the garlic but leave the cloves whole.

• Heat about 4 tablespoons olive oil in a large paella pan, then add the garlic and cook gently for 5 minutes or so. When they are soft and golden remove and set aside.

• Add the rabbit pieces, season with salt and cook until brown all over, next add the ribs and cook until browned, adding more oil if necessary.

  Cook the garlic	Cook the rabbit

• Add the peppers and cook until soft.

  Add the peppers	Add the tomatoes

• Add the saffron, mix well and cook for a further 5 minutes or so.

• Add the tomatoes to the pan and cook for another 10 minutes until reduced slightly, then add the artichokes and put the garlic back in and cook for five more minutes.

  Add the artichokes	Add and cook the rice

• Add the rice, counting as you go (for every one of rice you need three or four of stock).

• When all the rice is added, mix well and cook for a few minutes until it becomes translucent, then add the stock, again counting as you go.

  Add the stock	Allow to cook

• Stir once, lower the heat and allow to cook gently for about 20 minutes until the stock is absorbed and the rice is tender.

• Remove the pan from the heat, cover and leave to rest for five minutes before serving.

  Allow to rest and serve

Serves 8 - 10