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    Paella Rice with Rabbit, Chickpeas and Rosemary

    Total Time 55 mins
    Serves 4 people
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    Paella Rice with Rabbit, Chickpeas and Rosemary
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    Prep Time
    20 mins
    Cook Time
    35 mins
    Total Time
    55 mins

    Rabbit is very often used in paella recipes. It is such a wonderful meat and incredibly cheap! Ask your butcher to prepare it for you, saving you time. The shoulders and spare bones can be used to make a delicious rabbit stock used in this recipe.

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    Chef's Profile

    Javier De La Hormaza

    Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

    Twitter: @bascofinefoods
    Instagram: @mrbasco

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