Preparation (4 servings)

In a paella to the fire, we throw the oil and once hot we put the chopped meat, we fry it well and we add the green beans, the carob and the tavella. We continue with the sofrito about eight minutes and we toss the grated tomato. Move a little and add the rice, paprika, saffron and water. When boiling, adjust salt.

Preparation:

Step 1

In this step, we want to get the oil to taste the garlic. For this, in a pan we will put a cup of olive oil and 8 cloves of garlic. We’ll leave it for about 30 minutes over low heat. The cloves of garlic should not be burned, if we observe that they are excessively roasted, we will lower the fire a little more. Finally, we remove the cloves of garlic, and reserve the oil.

We also reserve 2 cloves of garlic that we will use for the vinaigrette in the next step.

Step 2

Prepare a lemon vinaigrette, which we use as a sauce for the rabbit and potatoes. We will use 8 tablespoons of olive oil, the juice of half a lemon, and the 2 cloves of garlic that we had reserved from the previous step. Crush the 2 cloves of garlic well with a mortar, until leaving them like a puree. Next, we add the oil little by little while stirring, with the help of some manual rods. Finally, add the lemon, a teaspoon of chopped parsley and beat until well bound.

Note: the vinaigrette oil is not the one we prepared in the previous step, we must use a good virgin olive oil.

Step 3

To fry the rabbit pieces, we will use the garlic flavored oil that we prepared at the beginning. We put the oil to heat over medium-high heat. As soon as it is hot, add the rabbit, previously salted, and fry until golden brown and crispy (about 3 minutes per side).

Step 4

Chop a very finely-shaped garlic clove. We put 4 or 5 tablespoons of the garlic flavored oil in a clay pot (we could also use a pan), add the chopped garlic and briefly sauté it, add the rabbit and leave it for 3 more minutes.

We serve it with French fries and add the lemon vinaigrette on top.