Rabbit and Rice recope

Rabbit and Rice

This dish celebrates the fact that rabbit and rice were created for each other. Aim for a soupy consistency, the one that makes you doubt about using a fork.

  • A rabbit, cut in smallish pieces
  • 1 small onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 cup of rice
  • 3 cups of water or chicken broth
  1. Sauté rabbit, onion and garlic in a generous amount of olive or vegetable oil over medium heat until you get a brown layer sticked to the bottom of the pan. Lower the heat and keep cooking until it darkens a bit more.
  2. Add half a cup of water or broth and you’ll witness a marvelous transformation as the layer disappears and gives way to a brown sauce that makes rabbit look much more appetizing.
  3. Let it reduce, add rice and stir well.
  4. Add water or broth and cook over medium heat for 15 minutes. Cover with a lid and let rest. Check every five minutes for the desired consistency. Serve.
Salted cod, rice and potatoes

Salted Cod, Rice and Potatoes

This —apart from her partridge in almond sauce— was my grandmother’s most celebrated  dish.

  • Salted cod, soaked for 24-48 hours and cut in cubes
  • 1/2 cup of short grain rice
  • 1 small onion, finely chopped
  • 1 small garlic clove, finely chopped
  • 1 potato, cut in small cubes
  • Olive oil
  • Spanish Sweet paprika (pimentón dulce)
  1. Sauté onions, garlic and potato with some olive oil until onions becomes translucent.
  2. Add 1 teaspoon of paprika and cod. Give it a couple of good stirs.
  3. Add 1 cup of water and cook uncovered over medium-low heat for 10 minutes, or until there is no liquid on the surface.
  4. Cover, turn off the heat and let it rest for another 10 minutes.