Arroz caldoso de conejo de campo (rice with rabbit), a recipe inspired by Huelva
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Total: 1 h 43 min Diners: 4
I have clear that my mother-in-law prepares this arroz caldoso in a very different way, so I hope that all onubenses, or at least she, forgive this heresy when it comes to making her recipe. What is very important when cooking arroz caldoso is, without a doubt, to have the right grain of rice for the job, so I always recommend a J Senda, Carnaroli or Arborio. The rabbit, the more free-range it is, the more flavor it will have, as all of you who like rabbit recipes will know, but you can always opt for a free-range one if that is what you have at hand. You will lose texture, though.
It is very important, of course, the marinade so that all the flavors are integrated into the rabbit and also the sofrito that we will make to give forcefulness to the rice that will give us a lot of flavor. You could also make a previous sofrito of carrot, onion and garlic if you want. Or add the cooked rice at the end of the stew as I think my mother-in-law does according to family tradition; the rice is whiter and not so integrated, almost more like a rice soup than a rice broth.
If you like this type of rice of course I recommend that you try to make it with seafood, a rice broth of lobster or shrimp and squid is always a success. If instead what you like most is the rabbit you could also prepare the rabbit with mustard, make a rabbit with tomato or make a rabbit with fried garlic to eat it like pipes and gnaw until the end of the bones of the bug. A temptation!
Nutritional properties of rabbit
According to the Spanish Nutrition Foundation “Rabbit meat has considerable nutritional value. Its major component is water and is followed by protein of great importance, both from the point of view of its quantity —superior to the average of the group of meats— and its quality, reflected in a high biological value.
Rabbit can be considered a lean meat since the percentage of lipids in its composition is less than 5%. In the animal’s fat, unsaturated fatty acids are present, especially monounsaturated fatty acids, and a somewhat lower percentage of saturated fatty acids.
Although the muscle of the live animal contains a small amount of carbohydrates in the form of glycogen, this is destroyed in postmortem processes, so that hare meat contains no carbohydrates.
Rabbit is a source of water-soluble vitamins of group B (niacin and B12) and minerals such as phosphorus and selenium.
A portion of rabbit provides 94% of the recommended daily intake of niacin for a man aged 20 to 39 years who practices moderate physical activity.
Current nutritional recommendations advise the consumption of 3 servings a week of lean meats, alternating consumption between different types, among which is undoubtedly the rabbit.”
How to make rabbit broth rice
Ingredients
. Country rabbit, 1 pc White onion, 1 pc Red bell pepper, 1/2 pc Green bell pepper, 1/2 pc Red wine, 300 ml Sherry vinegar, 4 tablespoons Garlic cloves, 3 pc Fresh thyme sprigs, 4 pc Black olive tapenade, 1 tbsp Choricero bell pepper flesh, 1 tsp Round rice type JSendra or Carnaroli, 220 g Water or meat stock, 1’2 L Salt, c/s Black pepper, a pinch Extra virgin olive oil, 4 tbsp
Step 1
The first thing to do, if it has not been done by our butcher, is to quarter and cut the rabbit into pieces. Separate the legs and shoulders and then cut the rest of the parts into more or less regular pieces. Do not throw anything away, including head and insides that will give very good to our rice broth of rabbit.
Step 2
Once we have the rabbit in pieces, season with salt and pepper and cut the red bell pepper, green bell pepper and onion into medium pieces. Mix with the rabbit in a wide bowl and add the vinegar, wine and spices. Cover with plastic wrap and store in the refrigerator for a minimum of 12 hours. It can stay up to two full days.
Step 3
The next day, pour the rabbit and marinade into a pot. Add water and let it cook with the pressure cooker closed for 15 minutes. After this time, strain and separate the meat from the Vegetable Recipes. Chop or mash to a paste. Reserve the hot broth.
Step 4
In a saucepan, add a little olive oil and the garlic cloves chopped in very, very small brunoise. Turn on the heat to medium and, when the garlic starts to dance, add the cooked vegetable paste that we had reserved. Cook for a couple of minutes until the water evaporates and add the black olive tapenade, the chorizo bell pepper flesh and the fresh thyme. Simmer for 5 minutes.
Step 5
After this time, add the rice and sauté for a couple of minutes over low heat. Water with the broth that we had strained and that must be hot. Leave to cook for 18 minutes over a low heat (if necessary add a little more water, this can be done as long as it is hot).
Step 6
With 3 minutes to go, add the rabbit and correct the seasoning if necessary. Serve very hot.
