Ampurdan Baked Rice with Rabbit and Mushrooms

Name: Ampurdan Baked Rice with Rabbit and Mushrooms (Arroz al Horno con Conejo y Setas)
Yield: Serves 6 as a first course, 4 as a main course
Cuisine: Catalan
Ingredients: Coarse salt (kosher or sea) and freshly ground black pepper; ½ pound fresh sweet pork link sausages (preferably without fennel); Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper; 1 pound assorted wild mushrooms or a mixture of wild and cultivated mushrooms (chanterelles, cèpes, morels, oyster, cremini, and/or portobellos), wiped clean with a damp paper towel; larger mushrooms coarsely chopped, small ones left whole; 1 pound assorted wild mushrooms or a mixture of wild and cultivated mushrooms (chanterelles, cèpes, morels, oyster, cremini, and/or portobellos), wiped clean with a damp paper towel; larger mushrooms coarsely chopped, small ones left whole; ½ pound fresh sweet pork link sausages (preferably without fennel); ½ pound fresh sweet pork link sausages (preferably without fennel); 1 pound assorted wild mushrooms or a mixture of wild and cultivated mushrooms (chanterelles, cèpes, morels, oyster, cremini, and/or portobellos), wiped clean with a damp paper towel; larger mushrooms coarsely chopped, small ones left whole; 1 pound assorted wild mushrooms or a mixture of wild and cultivated mushrooms (chanterelles, cèpes, morels, oyster, cremini, and/or portobellos), wiped clean with a damp paper towel; larger mushrooms coarsely chopped, small ones left whole; 1 pound assorted wild mushrooms or a mixture of wild and cultivated mushrooms (chanterelles, cèpes, morels, oyster, cremini, and/or portobellos), wiped clean with a damp paper towel; larger mushrooms coarsely chopped, small ones left whole; 1 pound assorted wild mushrooms or a mixture of wild and cultivated mushrooms (chanterelles, cèpes, morels, oyster, cremini, and/or portobellos), wiped clean with a damp paper towel; larger mushrooms coarsely chopped, small ones left whole; 1 pound assorted wild mushrooms or a mixture of wild and cultivated mushrooms (chanterelles, cèpes, morels, oyster, cremini, and/or portobellos), wiped clean with a damp paper towel; larger mushrooms coarsely chopped, small ones left whole; 1 pound assorted wild mushrooms or a mixture of wild and cultivated mushrooms (chanterelles, cèpes, morels, oyster, cremini, and/or portobellos), wiped clean with a damp paper towel; larger mushrooms coarsely chopped, small ones left whole; 1 pound assorted wild mushrooms or a mixture of wild and cultivated mushrooms (chanterelles, cèpes, morels, oyster, cremini, and/or portobellos), wiped clean with a damp paper towel; larger mushrooms coarsely chopped, small ones left whole; 1 pound assorted wild mushrooms or a mixture of wild and cultivated mushrooms (chanterelles, cèpes, morels, oyster, cremini, and/or portobellos), wiped clean with a damp paper towel; larger mushrooms coarsely chopped, small ones left whole; ½ cup dry white wine; 1¼ teaspoons sweet (not smoked) paprika; 6 medium-size garlic cloves; 4 crushed with a garlic press, 2 minced; 6 medium-size garlic cloves; 4 crushed with a garlic press, 2 minced; 3 cups chicken stock or broth (more if using bomba rice); 3 cups chicken stock or broth (more if using bomba rice); 1 medium-size pinch of sugar; ⅓ cup best-quality canned tomato sauce; 1½ cups short- to medium-grain rice; 3 tablespoons minced fresh flat-leaf parsley; 3 cups chicken stock or broth (more if using bomba rice); 5 tablespoons extra-virgin olive oil, or more if needed; 1 large ripe red bell pepper, cored, seeded, and cut into medium-size dice; 2 medium-size onions, finely chopped

Arroz al Horno con Conejo y Setas

Preparation info

Serves
6
as a first course

Difficulty
Medium

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

Ampurdán is a Catalan region renowned for its lusty autumnal cuisine, which often combines wild mushrooms and game. They team up beautifully in this baked rice dish from the charmed Hotel La Plaça in Madremanya. If you don’t have rabbit, substitute chicken. The best dish to cook this in is an earthenware cazuela with straight sides—one that can be carried right to the table. Lacking a cazuela, use a wide, flameproof casserole. Much of the dish can easily be prepared ahead; coo

Ingredients

Europe
Spain
Starter
Main course
Mediterranean
Catalonia

Ingredients

Method