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.
Ribs, sausages and fideos

Pork ribs, sausages and noodles

If we judged a region’s cuisine by what we see on restaurant menus, people meals would be horrible monotonous. There is always a family cooking style rarely by the ocasional visitor. This recipe belongs to this type of cooking.

It comes from Spain, in case you were wondering.

  • 0.250-0.500 kg of pork ribs cut in pieces
  • 0.250-0.500 kg pork sausages (chipolata or a similar type), cut in pieces
  • 1 small chopped onion
  • 2 chopped cloves of garlic
  • A generous splash of white wine
  • 1 chopped tomato (use the canned ones when out of season)
  • 3/4 cup of fideos (or broken thin spaghetti) or short-grain rice.
  • 1 1/2 cups chicken broth (or water)
  • Chopped parsely (optional)
  • Olive oil
  • Salt
  1. Brown ribs and sausages.
  2. Add onions and garlic and stir for 5 minutes scrapping the bottom of the pot.
  3. Add tomate and cook for a couple of minutes.
  4. Add wine and reduce it.
  5. Add pasta (or rice) and stir until it is shiny and well covered with the juices from the pan.
  6. Add parsley and broth (or water) and let it cook uncovered for 10 minutes over medium heat. Cover, let it rest for another 5-10 minutes and serve.

Try varying the amount of broth until you achieve the consistency you like. I enjoy it on the saucy side so I tend to add more broth, but be careful as it’ll be easier to overcook pasta or rice.

You can freeze the base for this dish (up to step 4) to have a quick meal in minutes just adding the frozen block to the pot, heating it up and then following steps 5 and 6.