Vida Recetas Editorial
Baked rabbit rice with death trumpets is a traditional dish from Spanish Mediterranean cuisine, especially popular in the Valencian Community. This recipe combines the lean, flavorful meat of the rabbit with the earthy intensity of death trumpets (a highly prized wild mushroom), achieving a creamy rice full of nuances. It is ideal for a family Sunday lunch or to surprise your guests with an authentic, homemade flavor.
The key to this dish lies in the sofrito, where the rabbit and white sausage are browned, and the vegetables are slowly cooked with a touch of ñora pepper and white wine. Then, bomba rice, flat green beans, and white beans are added, and everything is baked with chicken broth. The result is a juicy, aromatic rice with a perfect texture and a deep flavor that will delight lovers of traditional cuisine.
This dish is perfect for those seeking a hearty and comforting recipe, and although it requires some time, its difficulty is easy. You can adapt the ingredients to your taste, but the rabbit and the death trumpets are essential for its unique character.
Cook
60 min
Servings
4
Rehydrate the trumpets of death if they are dehydrated, in water for one hour. Or if you want to speed up the process, put them in boiling water for 1 minute.
Crush the 3 teeth with skin. Cut the onion into slices, add olive oil, heat and add the garlic cloves in the paella pan or clay pot.
Put the pieces of rabbit in the oil to brown them without burning and soaking. Then add the sliced sausage and brown. Add the sliced onion.
When the onion is poached, add the peppers and sauté for 10 minutes on low heat.
Add the teaspoon of ñora paste and the sliced tomato (or you can grind it) mix everything and add the wine, unify everything and wait for the wine to remove the alcohol for 3 minutes.
Add the flat beans and the beans (you can use the Mercadona preparation,) add the salt, pepper to taste.
With a little of the hot chicken broth, 2 fingers, mix some saffron slices.
Add the rice, unify everything and pour in 1 liter of chicken broth and the two fingers of saffron broth. Cook over medium heat for 25 minutes. If it gets dry, add the other half liter of broth little by little (remember to test to see the salt point) and spread the trumpets of death.
When there is some broth left after 25 minutes, put it in the oven for 10 minutes to finish cooking and brown.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 60 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
