Denian hare paella

Paella is a dish that turns out differently every time, even with the same ingredients. A slightly different temperature, a little more or less pieces of meat and vegetables, a type of rice - the final, but always very tasty, result depends on these nuances. Compared to other meats, rabbit meat has a high percentage of protein and the lowest fat content, therefore it is considered a dietary variety. The hare is less caloric than turkey, about 100 grams of hare has 175 calories and only 7.2 grams of fat. And the taste of the product is much brighter than that of rabbit meat, to which it is often compared.

Ingredients

• 300 grams of rice for risotto;
• ½ hare carcass;
• ½ each red and green sweet pepper;
• 50 milliliters of olive oil;
• ½ teaspoon each dried marjoram and rosemary;
• 1 chili pepper, weighing about 10 grams;
• ½ onion;
• 2 medium tomatoes;
• 1 liter of chicken broth;
• salt and ground sweet paprika to taste.

Directions

1. Prepare the broth first. You can make chicken or boil from a hare's head. Ready-made broth will help speed up the process - in powder or in cubes. For 1 liter of water, you need to use 20 grams of concentrate.
2. Put the hare on its back on a cutting board, cut off the lower legs from the top with a wide knife. If the bone won't cut, try hitting the back of the knife with a kitchen mallet through a towel or napkin.
3. Divide the bottom into 2 parts, then cut each leg at the joint. Cut the upper part across into 3 or 4 parts, cut the last part just below the rib cage.
4. Divide the breast into two with a slit lengthwise. Small bones can be removed by hand or using tweezers.
5. Then heat 30 ml of olive oil in the largest diameter skillet and lightly fry the hare meat until light golden brown.
6. While the slices are browning, finely chop the onion, tomatoes and bell peppers.
7. Add vegetables to the meat - first let the onions be fried, after a few minutes the pepper, after another 3-4 minutes the tomatoes and at the very end put the paprika, chili and marjoram. Cook over medium heat for about 10 minutes more.
8. Transfer the meat and vegetables to a saucepan and rest for 15 minutes.
9. In a separate container, bring the broth to a boil.
10. While the broth is simmering, add the remaining oil to the pan where the meat and vegetables were cooked and lightly fry the rice.
11. Transfer the vegetables and meat to the rice, add the saffron and all the broth. You need to cook over medium heat so that the dish boils, but not too much. The cooking time for the rice is indicated on the packaging of the selected variety.
12. By the end of cooking, the paella rice should have absorbed almost all of the broth! The thinner the rice layer, the more flavorful the paella will be. If it turns out that the rice is still raw, but the broth has been absorbed, you need to pour in hot water little by little. Remove the finished paella from the stove and let stand for 5 minutes, then serve.
13. Paella with hare goes well with light and slightly tart red wines, fresh vegetables and fruits.