Rice with Rabbit and Lobster

February 18, 2015

From: Menorca
Preparation Time: 50 min.
Ingredients:
1 kg of lobster
1kgs of rabbit
400grs of rice
A small onion
2 mature tomatoes
1/2 green pepper
3 garlics
100 grs of peas
A branch of parsley
12 almonds
½ glass of Mureda Chardonnay glass
2 tablespoon of cognac
800 cc of water
A bay leaf
Saffron

Preparation:

Clean and cut the lobster or buy it clean and cut. Cut up the rabbit into 12 pieces and add salt and pepper. Fry the liver of the rabbit with a drop of oil just for a moment. Then, chop it in the mortar with the eggs of the lobster, the almonds and peeled garlic and the parsley. Melt it with the cognac. Then, heat 8 tablespoon of olive oil in a pan and fry the lobster lightly for 5 minutes turning the fire to the maximum and stirring them once in a while. Once ready, remove the lobster from the pan and in the same oil fry the rabbit lightly, when it becomes browner, add also the onion, 2 garlics, the green pepper, everything cut in very tiny pieces and one bay leaf.
Leave it in the fire for 5 minutes more and, then add the wine. Once the wine is nearly consumed, add the peeled and grinded tomato and leave it for 5 minutes. Put the mixture into a frying pan for cooking paellas. Add the rice and fry it lightly. Then, add hot water, the lobster and the peas. Let it boil for 5 minutes in maximum fire and let it rest for 5 minutes covering the pan with a clean dishcloth.

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