rabbit and morcilla paella

Chef Frank's Meat Paella

How to use rabbit and morcilla instead of seafood in the Spanish specialty.

On the latest episode of Epicurious' 4 Levels series, Chef Frank Proto prepares one of his specialty dishes: paella. Here's his professional approach from saffron and sofrito to rabbit and sausage.

Chef Frank uses morcilla, a smoky and delicious blood sausage, and rabbit for flavor. He shows how to properly cut an onion and pepper, and explains why he adds Italian long hot peppers and fava beans.

Watch his demo in the video and get the complete recipe below.

Study Spanish and more international cuisines with Chef Frank in Culinary Arts at ICE.


Rabbit and Morcilla Paella

Yields 4-6 servings


  • ¼ cup extra virgin olive oil
  • 4 rabbit legs, chopped into 2 inch pieces
  • 2 pieces morcilla, sliced into thick slices
  • 1 1/2-2 cups bomba or calasparra rice
  • 3-4 padron peppers or 2 Italian long hot peppers, sliced into rings
  • 1 sprig thyme
  • 1 cup sofrito (see recipe below)
  • 4-6 cups chicken stock
  • 1 cup fava beans, blanched and peeled
  • 2 scallions
  • Extra virgin oil for garnish


  1. Heat a paella pan on medium-high heat, then add the olive oil.
  2. Season the rabbit with salt and pepper and add to the pan. Brown on all sides. Remove from the pan and set aside.
  3. Add the morcilla to the same pan and brown on both sides. Remove and set aside.
  4. Add the peppers to the pan and cook for 2-3 minutes, then add the rice and coat in the oil. When the rice turns bright white, add the sofrito and stir well.
  5. Add the rabbit, morcilla and thyme to the pan, and add stock to cover the rice.
  6. Bring to a simmer and season with salt and pepper. Stir to mix well. Make sure the rice is spread evenly and let simmer for about 20 minutes. Do not stir anymore.
  7. Add the favas and let cook for another 5 minutes. Add a little extra virgin oil and let cook until it starts to fry the rice on the bottom of the pan and a socarrat forms (it will smell slightly burnt). Remove from the heat, sprinkle with scallions and serve.


Yields 1 pint


  • ¼ cup extra virgin olive oil
  • 2 white onions, small dice
  • 4 cloves garlic, minced
  • 1 red bell pepper, small dice
  • 1 pinch saffron
  • 1 cup peeled crushed tomatoes
  • ½ cup chicken stock
  • 1 bay leaf
  • Salt
  • Pepper


  1. Heat the oil in a large sauté pan over medium heat. Add the onions and a pinch of salt and sweat them out without color for about 3 to 5 minutes.
  2. Add the garlic and cook until fragrant, about 2-3 minutes more.
  3. Add the saffron and bell peppers and cook for another 5 minutes.
  4. Add the tomatoes, chicken stock and bay leaf. Season with salt and pepper and let simmer for 10-15 minutes. Set aside for later use.

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