Rabbit & langoustine paella

by Emily Lampson

An untraditional take on the Spanish classic that showcases the best of Borough’s Slow Food traders


4 banana shallots, finely chopped
3 cloves garlic, crushed
Light cooking oil, for frying
2 rabbit legs (or 1 whole rabbit, or 2 chicken thighs if preferred), bones removed, and meat chopped into 2cm cubes
1 large pinch of saffron
1 tsp paprika
6 large ripe vine tomatoes, roughly chopped
400g paella rice
1½ litres fish or chicken stock
8 langoustines (or 8 large, shell-on, tiger prawns)
A large handful of parsley


Place the shallots and garlic in a large, heavy-bottomed pan with a few tbsp light cooking oil. Cook on a medium heat until softened, then add the rabbit and colour all over. Add the saffron, paprika and seasoning and cook for 1 min, before adding the tomatoes.

Now add the paella rice and stir well. Pour over the stock, place a lid on the pan and simmer for 15 mins. Lift the lid and add the langoustines and cook for a further 5 mins.

Add the parsley just before serving. Eat immediately.

Recipe: Emily Watkins