Arroz A La Canaria Con Conejo (canarian Style Rice With Rabbit)
Arroz a la Canaria con Conejo, or Canarian Style Rice with Rabbit, is a traditional dish from the Canary Islands known for its rich flavors and hearty ingredients.
Ingredients
- 2 lbs rabbit, cut into pieces
- 2 cups bomba or calasparra rice
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 tomato, grated
- 1/2 cup white wine
- 4 cups chicken broth
- 1 teaspoon sweet paprika
- 1/2 teaspoon saffron threads
- Salt and pepper to taste
- 3 tablespoons olive oil
Instructions
- Season the rabbit pieces with salt, pepper, and sweet paprika.
- In a large paella pan or deep skillet, heat the olive oil over medium heat.
- Add the rabbit pieces and brown on all sides, then remove from the pan and set aside.
- In the same pan, sauté the onion, garlic, and bell peppers until softened.
- Add the grated tomato, saffron threads, and rice, stirring to coat the rice in the oil and vegetables.
- Pour in the white wine and cook until it has evaporated.
- Return the rabbit pieces to the pan and pour in the chicken broth.
- Bring to a simmer, cover, and cook for 20-25 minutes, or until the rice is tender and the rabbit is cooked through.
- Adjust the seasoning with salt and pepper, if needed.
- Let the dish rest for 5 minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 400 per serving
- Carbohydrates
- 45g
- Protein
- 30g
- Fat
- 12g
Supplies
Paella pan or deep skillet Cooking spoon Cutting board Knife
Tools
Stove Oven
Serving suggestions
Serve the Arroz a la Canaria con Conejo with a side of Canarian wrinkly potatoes and a fresh green salad.
Tips & tricks
For an extra flavor boost, you can add a drizzle of homemade mojo sauce over the rice before serving.
Cost
$20