Rabbit paella

A quick-cook paella with spicy chorizo, prawns and mussels from Jun Tanaka
By Jun Tanaka
Rabbit paella
  • Rating:
  • Serves: 6-8
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • olive oil, for frying
  • 1 rabbit, including kidneys and liver, boned and cut into chunks
  • 2 raw chorizo sausages, chopped into small slices
  • 1 green pepper, finely chopped
  • 1/2 onion, finely chopped
  • 1 courgette, chopped finely, seeds discarded
  • 1/2 red chillies, deseeded and finely chopped
  • 3 cloves garlic, finely chopped
  • handfuls piquillo peppers, chopped into strips
  • 2 tsp smoked paprika
  • large pinch of saffron
  • 600 g paella rice
  • 750 ml fresh chicken stock
  • 125 ml white wine
  • 200 g canned chopped tomatoes
  • handfuls prawns
  • handfuls mussels


1. Heat up a generous splash of olive oil in the paella pan and add the rabbit pieces, excluding the kidneys and liver. Once the rabbit has started to brown, stir in the chorizo, green pepper, onion, courgette, chilli and garlic. Cook until the vegetables have softened, before adding the piquillo peppers, smoked paprika and a large pinch of saffron.

2. Stir in the rice, followed by the stock, chopped tomatoes and white wine. Season with a little salt, stir once, cover and leave for about 15 minutes

3. Add the prawns, mussels, rabbit liver and kidneys. Cover and cook over a very low heat for another 5 minutes or until the rice is cooked.

4. Remove any unopened mussels and spoon into large serving dishes.

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