Ingredients
- Olive oil, salt
- 1 large chorizo
- 1 pound squirrel, chopped into medium sized pieces.
- 2 bay leaves
- 1 bell pepper
- 1 cup arborio rice
- Small bunch parsley
- 3 cloves garlic
- Pinch saffron
- Paprika
- Chili flakes
- 3 cups flavoured broth (seafood broth, chicken broth, or a mixed meat broth would all work)
Instructions
- Slice the chorizo, and add it to a large frying pan along with a good glug of olive oil. Get the pan on medium heat, allowing the chorizo to brown and render its fat.
- When the chorizo is browned, add the chopped squirrel, a bell pepper that has been diced, and a bay leaf. Cook, stirring, for a few minutes.
- Add the rice, and stir to combine. Cook a few minutes, until the rice is warm and coated in the rest of the ingredients.
- Make a ‘picata’ by chopping a small bunch of parsley and 3 cloves of garlic together until they’re fairly fine. Add that to the rice and stir to combine.
- Add a pinch of saffron, a pinch of paprika (or smoked paprika), and some chili flakes.
- Heat your broth, and add all of it at once. Don’t stir the rice anymore! Leave the broth to cook slowly on a gentle heat until it’s fully cooked. Add more broth if needed to cook the rice. When the rice is cooked, adjust with salt or a squeeze of lemon.
- Serve!
