- 4tbsp olive oil
- 1whole rabbit (~2.5 lbs) , cut in pieces
- 1medium tomato, grated
- 2tsp sweet smoked paprika
- 1/2tsp saffron
- 8oz Romano or runner beans (broad, flat green beans), cut into 2-inch pieces
- 8oz fresh or canned butter beans
- 5cups water
- 2bay leaves
- 2cups paella rice
- Sea salt and freshly ground black pepper
- 1sprig fresh rosemary (3-4 inches long) or rosemary leaves, for garnish
- Lemon wedges for serving (optional)
- Crusty bread for serving
Using sharp kitchen shears or a heavy chef’s knife, cut the rabbit into pieces through the bone. Cut the hind legs and front legs in half and the body lengthwise and then into 4-6 pieces.
Heat 4 tbsp of the olive oil in a 15-inch paella pan over medium heat. Pat the rabbit pieces dry with paper towels and season with salt and pepper. Sauté, turning frequently until golden brown on all sides.
Make a space in the center of the pan and add the grated tomato with its juices. Stir the tomato a bit and allow to fry over medium heat until it turns dark red. Stir in the beans and rosemary leaves. Mix everything well and cook until the beans start to color. Stir in the water, paprika, saffron and bay leaves and bring to a boil. Lower heat and simmer gently for 30 minutes. Taste and season with salt and pepper.
Evenly distribute the rice into the pan, gently stirring around the rabbit pieces and beans to combine. Raise heat to medium–high and let simmer vigorously for 6 minutes. Lower the heat and simmer gently for another 15 minutes. It is important to not stir the rice at this point. At the end of cooking, all the liquid should have been absorbed and the rice should be just tender.
Turn off the heat, cover the pan with a large sheet of foil and leave to rest for 5 minutes. Garnish with rosemary.
Serve warm with crusty bread and a Spanish white or rosé wine.