Rabbit fideuà with garlic mayonnaise
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 75 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
View full classification 24 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Thick noodles dry 250 g
- Rabbit edible meat; buy about 900 g jointed bone-in 650 g
- Red pepper 250 g
- Artichoke 2, trimmed weight 140 g
- Garlic 6 g stew and 3 g mayonnaise 9 g
- Choricero pepper paste 15 g
- Beef stock 1 litre; reserve 250 ml 1000 g
- Extra virgin olive oil 40 g stew and 120 g mayonnaise 160 g
- Pasteurised egg 50 g
- Vinegar 15 g
- Sweet paprika 2 g
- Saffron 0.1 g
- Fresh thyme sprigs, remove at the end 3 g
- Parsley 3 g
- Black pepper to taste 0.3 g
- Salt to taste 1 g
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Method
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Season the jointed rabbit with salt and pepper and brown in 40 g oil for 8–10 minutes. Remove. Chop the red pepper and 6 g garlic; trim and thinly wedge the artichokes. Soften these vegetables in the same casserole for 10 minutes.
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Stir in the choricero pepper paste, paprika and saffron for 30 seconds. Return the rabbit, add the thyme and 750 ml hot beef stock. Simmer gently for 20 minutes until the meat is nearly tender.
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Add the noodles and remaining 250 ml hot stock. Cook for 10–12 minutes or according to the packet until the noodles are tender and the rabbit fully cooked. Remove the thyme sprigs and rest for 3 minutes. Check for 71°C in the meat without touching bone with the thermometer.
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Blend the pasteurised egg with the remaining 3 g garlic, vinegar, other 120 g oil and a pinch of salt, keeping the blender on the bottom until emulsified. Serve the fideuà with parsley and a portion of mayonnaise on the side.
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