Baked Rabbit Chorizo Rice Recipes

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BAKED RABBIT & CHORIZO RICE



Baked rabbit & chorizo rice image

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

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 1h20m

Number Of Ingredients 14

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

Steps:

  • Cut the rabbit into about 20 small pieces (leave the bone in - ask your butcher to do this). 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.

Nutrition Facts : Calories 397 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 1 milligram of sodium

BAKED RICE WITH CHORIZO AND CLAMS



Baked Rice with Chorizo and Clams image

This dish can also be made with sausage and broccoli rabe. Both variations have the same base. See the Chef's Note below for instructions.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
3 ounces dried chorizo, sliced 1/4 inch thick
1/2 cup finely chopped onion
3 garlic cloves, minced
1 1/4 cups Arborio rice
1/4 cup dry white wine
1 1/2 cups chicken stock
3/4 cup water
12 littleneck clams, scrubbed well

Steps:

  • Preheat oven to 400 degrees. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chorizo, stirring often, until edges are browned, about 2 minutes. Stir in onion and garlic. Cook until translucent, about 3 minutes.
  • Stir in rice to coat, then wine. Bring to a boil. Cook until skillet is almost dry. Add stock and water. Bring to a boil.
  • Transfer skillet to oven. Bake for 10 minutes. Add clams. Bake until clams open and rice absorbs all the liquid, about 10 minutes. Let stand, covered, for 10 minutes before serving.

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