“A new and modern approach to game cookery. Gone is the same old stuff and in are some new observations.”  -PHIL VICKERY

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Wild Rabbit Paella

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  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 40 mins
  • Difficulty: Moderate
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Wild Rabbit Paella

I once had this dish over a lazy Sunday lunchtime in Spain some years ago with the family. In fact, it was so good I asked the chef for the recipe, and here it is. It has such a depth of flavour, and the colour is amazing.


  • 6 tablespoons olive oil, plus extra if needed
  • 2 small onions, finely chopped
  • 3 garlic cloves, chopped
  • 1 red pepper, deseeded and cut into 1cm pieces
  • 1/2 teaspoon smoked paprika
  • a pinch or two of saffron threads
  • 2 tablespoons tomato purée
  • 350g paella rice
  • 1 small rabbit, chopped into 16 pieces: legs into 2, saddle into 4, shoulders into 4
  • 125g raw prawns in their shells
  • 125g prepared baby squid
  • about 600ml boiling fish or chicken stock
  • salt and freshly ground black pepper
  • 125g live mussels
  • 125g shucked baby scallops
  • 1 large bunch fresh parsley, roughly chopped

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Preheat the oven to 200°C/Gas 6.

Heat the oil in a paella pan or ovenproof sauté pan with a tight-fitting lid, add the onions, garlic and red pepper and cook for about 10 minutes until the pepper releases its colour slightly.

Add the paprika, saffron and tomato purée, and mix well.

Next, add the rice and stir to coat well in the oil and onion mixture.

Then add the rabbit pieces and mix really well.

Add the prawns and squid, and mix well again.

Pour in the boiling stock and add just a little salt and some pepper, then mix well.

Bring back to the boil, then cover with the lid, transfer the pan to the oven and cook for 12-14 minutes.

Stir the mussels and scallops into the pan, re-cover and return to the oven for a further 8-10 minutes.

Remove the pan from the oven and stir well – you may need to add a little more oil.

Re-cover and leave to stand for 10 minutes, then serve with the chopped parsley.

Phil's Tips

The meat is delicious, cheap and can be cooked very easily. I suppose, as with deer, the fact that an adorable cartoon has been made about them (Watership Down), you are really up against it from the word go.
If you can look beyond that, there are a number of recipes here for you to try.

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“A new and modern approach to game cookery. Gone is the same old stuff and in are some new observations.”    - PHIL VICKERY

About Simon Boddy

Game-the-book-smallSimon Boddy has been in the meat trade for nearly 30 years, starting in a supermarket and then moving on to butchers shops and catering butchers. He owns the award-winning Best Butcher in Milton Keynes.

About the Book

Game, new ways to cook & cure - Phil Vickery, Simon Boddy

Game-the-book-smallThe tempting recipes and expert advice in this book put game firmly back on the menu. Popular TV chef Phil Vickery and award-winning butcher Simon Boddy demystify the subject by showing you how to prepare and cook a whole range of wildfowl, fish, feathered and furred game at home. Phil’s inventive and internationally influenced dishes cover everything
from Pot Roast Coconut Stuffed Partridge and Spiced Pigeon with Green Lentils to Thai Quail Salad, Japanese Mirin Salmon

  • Web Price: £15.99
  • RRP: £19.99
  • ISBN: 9780857831033
  • Format: Hardback
  • Size: 255 x 204 x 11mm
  • Pages: 224
  • Published: 7th Aug 2014
  • Kyle Books

The Times Magazine

The time mag
Eat! The good game guide

From venison pasta to rabbit paella, chef Phil Vickery and award-winning butcher Simon Boddy are on a mission to get game back on the menu in domestic kitchens.  - Tony Turnbull

Alongside 8 recipes from GAME
Published Sat August 9 2014