Ingredients for 6 pax:
1 rabbit with its liver
300 g rice
100 g mushrooms
2 green peppers
1 onion
1 tomato
6 cloves of garlic
1 glass of fine wine
1.5 l of beef broth
olive oil
salt
pepper
1 teaspoon paprika
1 chili pepper
Romero
Preparation:
First of all, in a casserole with olive oil, we brown the garlic cloves, add the rabbit liver and sauté.
Next, add the rabbit, chopped and seasoned with salt and pepper and a few rosemary leaves and fry everything.
Once the rabbit is fried, remove it from the pan and place it on a plate.
Now we will poach the vegetables. In the same casserole as the rabbit, add chopped onion, peppers and chopped mushrooms. Add the grated tomato with the chili pepper. Season and let it cook for 5-8 minutes.
Then add the fine wine and let the alcohol evaporate. Then add the rabbit and the paprika.
Finally, add the rice with the broth and simmer for 18-20 minutes.
Watch out! It is a rice dish with broth, be careful not to let all the water in the pan boil.
Pairing: Cantos de Valpiedra Crianza 2010. A subtle and elegant wine, with an intense cherry red color. With a colored, dense and abundant tear, it has an intense aroma with a fatty attack and a sweet finish showing great finesse. Tempranillo character with Spanish soul, without great barrel interference but with estate character.
Why?
A hearty dish, but simple and easy to prepare for a balanced low-fat meal. A perfect combination to pair with an excellent crianza wine such as Cantos de Valpiedra.
The combination of the three main ingredients of the dish: rice, rabbit and vegetables, make it a complete menu, which together with the brothiness of the rice gives us the perfect sensation of broth to accompany the wine.
All this will be dragged in the mouth and compensated with the intensity and balanced acidity of Cantos de Valpiedra, which allows us to start again with the next spoonful and so on.
