I’ve been excited to try this Wild Game paella for a while now and tonight is the night. I originally thought about using venison, rabbit and possibly boar but even for me, that was too much meat in one dish. Instead, I have stripped this back and kept it simple, using some locally sourced wild rabbit, mussels and langoustines, all of which were supplied by my local gamedealers: Castle Game – Scotland – Ltd. I even skinned the rabbit myself, which was fun.
Paella is one of my favourite dishes when I go on holiday and given the rain is torrential right now, I need some of that Mediterranean food to cheer me up.
Serve it with crusty bread, a glass of wine or beer and get stuck in. Delicious
Wild Rabbit & Seafood Paella
1 Wild Rabbit, diced (or whole legs)
300g chorizo, chopped
Two bell peppers, chopped
1 white onion, diced
1 tin chopped tomatoes
3 garlic cloves, chopped
250g fresh parsley, chopped
3 cups of Arborio rice
Mussels/Shrimp any seafood that you like
1500ml chicken stock with a pinch of saffron
Seasoning for rabbit:
Tbsp smoked paprika
Tbsp mixed herbs
(Coat your rabbit meat in the paprika,salt, herbs in a freezer bag and refrigerate for 1 hour)
Pour 2 tbsp vegetable oil in a frying pan and brown your chorizo for 5 mins then remove from heat.
Brown your rabbit meat for 5 mins each side then remove from heat.
Add your garlic,onion and peppers to the pan and soften, push veg to one side and pour in the chopped tomatoes and parsley.
Mix it all together on a medium heat until sauce thickens – add the rabbit meat and chorizo.
Add the Arborio rice and mix it all around,making sure the rice is coated in the sauce.
Pour the saffron infused stock over the rice and meat, cook on high heat for 10 mins stirring occasionally.
Reduce heat and allow the paella to simmer for 20 mins, adding more stock if required.
DO NOT STIR AS THIS WILL RELEASE THE STARCH FROM THE RICE AND RUIN THE SOCCRATA(the crunchy rice base)
After 20 mins, add your seafood, remove from heat and cover your pan with foil, let it rest for 20 mins.
Serve and garnish with a lemon wedge