🇪🇸 Spanish

Rabbit Caldo

Name: Rabbit Caldo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: to taste Salt; 1, diced Onion; 3 cloves, minced Garlic; 3 Potato; 1 tbsp Olive Oil; small handful Fresh Parsley; 1 litre Stock or Broth; 1.2 litres Chicken Broth; 1/2 tsp Smoked Paprika; 600 g, pieces Rabbit; 1 Leek

🇪🇸 Spanish

A clear, restorative spanish soup starring rabbit — light on the palate, big on aroma. Ready in 40 minutes including prep.

Prep 10 min Cook 30 min Serves 4 Easy

Ingredients

Saltto taste
Onion1, diced
Garlic3 cloves, minced
Potato3
Olive Oil1 tbsp
Fresh Parsleysmall handful
Stock or Broth1 litre
Chicken Broth1.2 litres
Smoked Paprika1/2 tsp
Rabbit600 g, pieces
Leek1

Instructions

1
Sweat the onion in the Olive Oil until translucent but not browned, about 5 minutes.
2
Add the garlic and smoked paprika and cook for 30 seconds more.
3
Pour in the stock, bring to a simmer, and add the rabbit.
4
Simmer gently until the rabbit is just cooked through and the broth tastes rounded.
5
Ladle into warm bowls and top each with fresh parsley and a grind of black pepper.

Chef's tip

For deeper flavour, toast the smoked paprika in the oil before adding anything wet.

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Video: Paella Valenciana de Conejo (Rabbit) · on YouTube