Arroz con Conejo

Ingredients

• 1 whole rabbit
• 2 cups rice
• 1 cup green beans
• 1 teaspoon saffron
• 2 medium tomatoes
• 4 tablespoons olive oil
• 3 cloves garlic
• 1 teaspoon paprika
• 4 cups chicken broth
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 whole lemon

Instructions

1. 1

   Prepare the rabbit by cutting it into pieces and seasoning with salt and black pepper. Let it marinate for 30 minutes.

2. 2

   In a large paella pan or skillet, heat 4 tablespoons of olive oil over medium-high heat.

3. 3

   Add the rabbit pieces to the pan and brown them on all sides for about 10 minutes. Remove the rabbit and set aside.

4. 4

   In the same pan, add minced garlic and cook for 1 minute until fragrant.

5. 5

   Add chopped tomatoes and cook for another 5 minutes until they soften.

6. 6

   Stir in the green beans and paprika, cooking for an additional 3 minutes.

7. 7

   Add the rice, stirring well to coat it with the mixture. Cook for 2 minutes.

8. 8

   Pour in the chicken broth and add the saffron. Bring to a boil.

9. 9

   Return the rabbit to the pan. Reduce heat to low, cover, and simmer for 20-25 minutes until the rice is tender and liquid is absorbed.

10. 10

    Remove from heat and let it rest for 5 minutes covered. Squeeze lemon juice over the dish before serving.

11. 11

    Serve hot, garnished with lemon wedges.