📝 About This Recipe
A cornerstone of Castilian hunting tradition, Arroz con Liebre is a rustic, soul-warming masterpiece that captures the essence of the Spanish countryside. Unlike chicken or rabbit, wild hare offers a deep, gamey intensity that creates a mahogany-colored broth of unparalleled richness. This 'arroz meloso'—perfectly positioned between a dry paella and a soup—celebrates the marriage of wild game, woodsy aromatics, and premium short-grain rice.
🥗 Ingredients
The Game and Marinade
- 1 whole Wild Hare (cleaned and jointed into small, bite-sized pieces; keep the liver)
- 1 cup Red Wine (preferably a bold Spanish Tempranillo)
- 4 tablespoons Extra Virgin Olive Oil (Spanish Picual or Arbequina)
The Sofrito and Aromatics
- 400 grams Bomba or Calasparra Rice (or any high-quality Spanish short-grain rice)
- 1 large Yellow Onion (very finely diced)
- 1/2 piece Red Bell Pepper (finely minced)
- 4 pieces Garlic Cloves (minced)
- 2 pieces Ripe Tomatoes (grated, skins discarded)
- 1 teaspoon Pimentón de la Vera (sweet smoked Spanish paprika)
- 1 sprig Fresh Rosemary (leaves only)
- 1 sprig Fresh Thyme (leaves only)
The Liquid and Finishing Touch
- 1.2 liters Game or Dark Poultry Stock (kept hot on the stove)
- 1 pinch Saffron Threads (toasted and crushed)
- 10 pieces Toasted Almonds (for the 'picada' paste)
- 1 handful Fresh Parsley (chopped)
- to taste Salt and Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Season the hare pieces generously with salt and pepper. If you have time, marinate the meat in the red wine for 2 hours beforehand, then pat dry.
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2
Heat 3 tablespoons of olive oil in a wide, heavy-bottomed clay pot (cazuela) or a deep paella pan over medium-high heat.
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3
Brown the hare pieces and the liver until deeply golden on all sides. This should take about 8-10 minutes. Remove the liver and set aside for the 'picada' later; remove the meat and set aside.
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4
In the same oil, add the onion and red pepper. Sauté over medium heat for 10-12 minutes until soft and caramelized.
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5
Stir in the minced garlic and cook for 2 minutes until fragrant, then add the grated tomato. Cook the tomato down until the water has evaporated and it becomes a thick, dark red paste (the sofrito).
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6
Add the pimentón (paprika) and stir rapidly for 30 seconds to avoid burning, then immediately pour in the red wine (from the marinade or fresh) to deglaze the pan.
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7
Return the hare pieces to the pot. Add the hot stock, rosemary, and thyme. Bring to a boil, then reduce heat and simmer partially covered for 35-45 minutes, or until the hare is tender.
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8
While the meat simmers, prepare the 'picada' by pounding the fried hare liver, toasted almonds, saffron, and parsley in a mortar and pestle until a thick paste forms. Add a tablespoon of broth to loosen it.
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9
Taste the broth and adjust salt levels. Add the rice, distributing it evenly across the pan. Increase heat to medium-high for the first 5 minutes.
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10
Stir in the 'picada' paste, ensuring it dissolves into the broth. This will thicken the sauce and add incredible depth.
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11
Lower the heat to medium-low and simmer for another 13-15 minutes. Do not stir the rice anymore to allow the flavors to concentrate.
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12
The rice is done when it is 'al dente' and has absorbed most of the liquid but still remains slightly 'meloso' (creamy/moist). Turn off the heat.
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13
Cover the pan with a clean kitchen towel and let it rest for 5 minutes before serving. This allows the moisture to redistribute perfectly.
💡 Chef's Tips
Wild hare is much leaner and tougher than rabbit; if the hare is older, it may need an extra 20 minutes of simmering before adding the rice. Never skip the 'picada' (the liver and almond paste) as it provides the signature thickness and earthy finish traditional to this dish. Use a high-quality stock; since the rice absorbs so much liquid, the quality of your broth determines the final flavor. If you cannot find wild hare, you can substitute with high-quality farmed rabbit, though the flavor will be milder and the cooking time for the meat will be shorter.
🍽️ Serving Suggestions
Pair with a full-bodied Spanish red wine, such as a Reserva from Rioja or Ribera del Duero. Serve with a side of crusty sourdough bread to mop up the rich, mahogany sauce. A simple side salad of bitter greens with a sharp lemon vinaigrette helps cut through the richness of the game. Finish the meal with a light dessert like poached pears in red wine to echo the flavors of the dish.