Rabbit and Morcilla Rice

Josep Espuga

Cook Time 1 hour

Servings 4

Ingredients

1 whole rabbit
325g Bomba rice
1 tsp saffron
2 bay leaves
50ml Tio Pepe dry Sherry or vermouth
200g Morcilla (Black sausage)
1 brown onion
1 red capsicum
1 green capsicum
Caul fat (Lining of cow’s stomach)
Extra virgin olive oil
Salt

For the stock:
Bones of the rabbit
1 brown onion
1 carrot
1 leek
1 head of garlic
1 bunch of Rosemary and Thyme
100 ml White wine
Salt

For the “picada”
1 Rabbit liver
50 g Roasted almonds
50 g Biscotti
1/2 Bunch Parsley
Salt

Method

To start:  

Brake down the rabbit. Separate the loins open and stuff them with morcilla. Roll them with caul fat and leave them in the fridge to set.

Reserve the thighs for the rice and the rest of the bones for the stock.

*This step can be removed by asking your butcher to separate the rabbit for you.

For the stock:

In a medium size pot, place the carrot, leek, 1 onion, ½ garlic head, the bones and begin to cook off. Add the white wine to deglaze the pot, reduce it and then pour in enough water to cover the bones.

Add a bunch of rosemary and a bunch of thyme, bring to boil and keep it on a slow boil for 30-40 minutes.

For the rice:

Season the thighs and the morcilla stuffed loins with salt and seal them in a pot with a trickle of olive oil in the pot.  

Once sealed, remove the rabbit and leave to one side.

Add the finely chopped onion, in the same olive oil. Stir with a wooden spoon. After the onion is cooked, add the finely copped red and green capsicum, 2 bay leaves and a pinch of salt, cooking on a low flame.

Meanwhile the vegetables are cooking, prep the “picada”.

Add the rabbit liver and 3 halved garlic cloves in a pan with a drop of olive oil and a pinch of salt. Cook for 3-4 minutes to soften and remove.

In a mortar add the liver with the garlic, fresh parsley, roast almonds, biscotti and 3 tbsp of the rabbit stock.  Begin to crush all ingredients together.  Continue until it becomes smooth in texture, like a paste.  Put it to one side.

When the capsicums are cooked, add the saffron and the roast thighs and loins that were sitting to the side.

Mix all together and add the dry sherry and reduce it for a few minutes