AT A GLANCE
|01||Heat olive oil in a 32cm-diameter (top measurement) caldero (see note) or large deep-sided frying pan over medium-high heat. Add rabbit and turn occasionally until crisp (5-7 minutes), then transfer to a plate and keep warm. Add chorizo to pan, stir until golden (3-5 minutes) then add to rabbit. Reduce heat to low medium, add onion and garlic to pan and sauté until soft (7-10 minutes). Add stock, bring to the boil, add rabbit and return to the boil, then reduce heat to low and cook until rabbit is tender and falls from the bone (20-25 minutes). Remove using a slotted spoon and set aside.|
|02||Add rice to pan, scatter over chorizo, lemon rind, paprika and season to taste. Return rabbit to pan and cook over medium heat, without stirring, until rice is tender and stock is absorbed (35-40 minutes), adding extra stock or water if liquid dries out. Remove from heat, scatter over peppers and stand for 5 minutes. Drizzle with lemon juice, scatter with parsley and serve immediately.|
Note Rabbit is available from select butchers, but may need to be ordered ahead. Ask your butcher to joint it for you. The ribcage can be roasted and used to make stock for paella. Calasparra rice is a short-grain Spanish rice and piquillo peppers are Spanish sweet peppers that have been roasted over open fires, peeled and preserved. Both are available from Spanish delicatessens, David Jones food halls and select delicatessens. A caldero is a paella pan, available from Casa Iberica, Torres Cellars and Deli and Pennisi Distributors.