Rabbit, prawn and courgette rice
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 7 more Indicative dietary requirements
View full classification 21 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Rice dish
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Añadir a un menú- Rabbit edible meat; buy about 650 g jointed on the bone 400 g
- Prawns 24 peeled and deveined 240 g
- Rice dry round-grain, not bomba 300 g
- Courgette 250 g
- Tomato grated 400 g
- Leek 3 small, trimmed 250 g
- Fish stock 900 g initially and 200 g reserved 1100 g
- Extra virgin olive oil 35 g
- Parsley chopped 4 g
- Black pepper or to taste 0.3 g
- Salt or to taste 1 g
Kitchen tools for this recipe Recommended kitchen tool
Useful tools selected to help you prepare this recipe.
Disclosure: This section contains affiliate links. If you buy through them, AceiteySal may receive a commission at no extra cost to you.
Recommended kitchen utensil
View on AmazonPrices and availability may change on Amazon. Always check the latest details before buying.
Method
-
Season the rabbit with the salt and pepper. Brown in the oil for 8–10 minutes in a wide casserole. Add the chopped leeks and soften for 6 minutes, then add the grated tomatoes and cook for another 6 minutes.
-
Add 900 g hot stock, cover and simmer for 25–30 minutes until the rabbit is nearly tender. Add the diced courgette and the reserved 200 g stock and bring back to the boil.
-
Add the rice and spread it out. Cook uncovered for 5 minutes over a medium-high heat and 10 minutes over a medium-low heat. Place the prawns on top and cook for another 3–4 minutes until opaque and the rice is tender. The rabbit must be fully cooked and come away easily from the bone.
-
Remove from the heat, rest for 5 minutes and add the parsley. Divide between four plates, sharing the rabbit and six prawns per person.
Found an error? Help us keep this recipe clear and reliable.
Suggest a correction →