Recipe: Rabbit Paella from Meat: The Ultimate Companion »

By Anthony Puharich and Libby Travers

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Rabbit Paella from <i>Meat</i> by Anthony Puharich and Libby Travers

Rabbit Paella from Meat by Anthony Puharich and Libby Travers [©Murdoch Books]

<i>Meat: The Ultimate Companion</i> by Anthony Puharich and Libby Travers


 Butcher and meat supplier to Australia's leading restaurants, Anthony Puharich, and food writer Libby Travers combine their knowledge and skills to bring you the 'ultimate guide to meat'.

This book covers the history and uses of the major meats we use along with the lesser utilised animals. At a time when we should give more thought to the meat we consume, the authors provide incentives to try alternative meats with delicious recipes like this one:

Rabbit Paella

Prep time: 15 minutes  |  Cook time 1 hour, 30 minutes

Ingredients (serves 6)

  • 1.5 kg (3 lb 5 oz) rabbit, cut into 14 pieces
  • 130 ml (4¼ fl oz) olive oil
  • 1 handful of thyme sprigs
  • 1 garlic bulb, halved horizontally (keeping the top intact)
  • 1 small pinch of saffron threads
  • 1 teaspoon smoked paprika
  • 300 g (10½ oz) fresh chorizo, sliced
  • 1 brown onion, finely chopped
  • 2 red capsicums (peppers), deseeded and finely chopped
  • 400 g (14 oz) risotto rice, such as carnaroli or arborio
  • 4 very ripe tomatoes, peeled and chopped
  • 400 g (14 oz) globe artichokes, peeled and boiled, or preserved artichokes


  1. Put 70 ml (2¼ fl oz) of the olive oil in a large paella pan with the garlic and thyme and gently cook over medium heat for 5 minutes to flavour the oil and season the pan. Reserve the garlic and the oil separately, discarding the thyme.
  2. Brown the rabbit pieces in the remaining oil and transfer them to a heavy-based enamelled cast-iron casserole with the saffron, smoked paprika and enough cold water to cover. Bring to the boil over medium-high heat, then reduce to a simmer and cook for 40 minutes. Remove the rabbit pieces and reserve 800 ml (28 fl oz) of the rabbit stock.
  3. Cook the chorizo slices in the paella pan over high heat for 5 minutes until just coloured. Remove the chorizo from the pan and set aside, leaving the flavoured oil behind. Make a sofrito (see note) by slowly cooking the onion and capsicum in the paella pan together with the flavoured oils (a combination of both the chorizo oil and the garlic and thyme oil) over low heat for 10-15 minutes.
  4. Add the rice, mixing it with the chopped tomatoes and the delicious sofrito, then add the reserved stock.
  5. Place the rabbit pieces, artichokes and garlic halves (reassemble it in the centre of the pan to look like one whole bulb) in the pan. Cook for 18 minutes or until the rice has absorbed all the liquid and is starting to caramelise in the bottom of the pan, thereby creating the essential socarrat (crust) in the base of the pan.

Note: the idea of a sofrito is to gently sweat (that is, cook gently without colouring) the ingredients down to add a sweet base to your braise. (See page 455 for more information.)

This recipe is from Meat: The Ultimate Companion by Anthony Puharich and Libby Travers and is reproduced here with the kind permission of the publisher.

Read more in the press release here »

Meat: The Ultimate Companion by Anthony Puharich and Libby Travers with photography by Alan Benson (with exception of images pages 6 & 11, which are by Paul Gosney), is published by Murdoch Books (Syd, NSW; Nov 2018; HC; 512pp; RRP A$79.99)  It is available at good bookshops and can be purchased  online via »

See links below for more recipes.

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April 30th, 2019
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