Rice With Rabbit

Recipe from Restaurante Txantxangorri

Adapted by Florence Fabricant

Published June 7, 2011

  • Melina Hammer for The New York Times
Media 1 of 1
Total Time
1 hour 15 minutes
Rating
5(35)
Comments
Read comments

Memorable dishes sometimes come out of nowhere. One recent evening in Tarragona, just south of Barcelona, I wandered past a number of cafes and tapas bars. Txantxangorri, a Basque place serving rice dishes — not paellas — was the only one that had seats. The rice with rabbit, served in a terra cotta casserole, was simple, satisfying and, unlike the Michelin-starred dishes I had elsewhere in Spain, something I could try at home. With reds from Roussillon, a region that is practically in Catalonia anyway, I had my chance.If you do not have an earthenware casserole, you can make the whole thing, from stovetop to oven, in enameled cast iron. —Florence Fabricant

Featured in: Roussillon, Into the Sunlight

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 to 6 servings

FOR THE RICE WITH RABBIT

  • 1 rabbit, cut into 8 pieces

  • Salt

  • pepper

  • 1 teaspoon ground Espelette pepper or hot Spanish paprika

  • 1 cup white wine

  • 5 tablespoons extra virgin olive oil

  • 1 large onion, chopped

  • 3 garlic cloves, slivered

  • 1 ½ cups Spanish short grain rice (calasparra or bomba)

  • 1 tablespoon tomato paste

  • 3 ½ cups chicken stock

  • 1 tablespoon minced flat-leaf parsley leaves

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

11 grams carbs; 155 milligrams cholesterol; 561 calories; 13 grams monosaturated fat; 4 grams polyunsaturated fat; 6 grams saturated fat; 28 grams fat; 1 gram fiber; 1131 milligrams sodium; 57 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. FOR THE RICE WITH RABBIT

    1. Step 1

      Use a cleaver to cut the rabbit into about 24 small chunks, cutting through bones as needed. Place in a bowl, massage with salt, pepper and half the Espelette or paprika. Pour in half the wine and 2 tablespoons oil. Mix well, cover loosely, and marinate 6 hours, refrigerated.

    2. Step 2

      Heat the oven to 375 degrees. Dry the rabbit pieces, reserving marinade. In a large skillet heat 2 tablespoons oil to medium-high and sauté the rabbit until lightly browned but not cooked through. Remove the rabbit to a bowl.

    3. Step 3

      Lower heat to medium and add the remaining oil to the skillet. Sauté the onion and garlic until just starting to color. Add the rice and stir. Add the reserved marinade, tomato paste, the remaining Espelette or paprika, the remaining wine, and the stock. Bring to a simmer. Taste and add salt if needed.

    4. Step 4

      Transfer to a 4-quart casserole, preferably earthenware. Tuck in the rabbit pieces and bake, uncovered, until the rice has absorbed the liquid and is tender, about 40 minutes. Scatter parsley on top and serve.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
35 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
DEH

Did with brown rice, Thyme, tarragon and rosemary. About 4 hrs in crock pot. Delish!

RJM

Came out a little bland...I was disappointed. I think I’ll add lime wedges for serving. Otherwise it was a pleasure to cook. I even bought a terra-cotta casserole for this meal. With a little tweaking it will be ‘delish’.

Private comments are only visible to you.

Credits

Adapted from Txantxangorri, Tarragona, Spain

Recipe Tags

or to save this recipe.