Rabbit Paella

A delicious mushroom dish for any occasion!

Heat the olive oil in a paella pan. Roast the rabbit meat cut into fine cubes or strips in it. Remove the skin from the onion and finely dice it. Remove the skin from the garlic cloves and chop them finely. Clean the oyster mushrooms, rinse, drain well and cut each as needed.

Add the green peas to the meat with the rest of the vegetables and steam for 4-5 min until soft.

Add the long grain rice to the vegetables. Deglaze with white wine and clear soup.

Season with cayenne pepper, salt, saffron and pepper.

Arrange the mussels, cooked crabs and washed, halved cherry tomatoes decoratively on the paella.

Heat in a stove heated to 180-200 °C for 10 to 15 min.

Remove the paella, garnish and bring to the table.

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