Spanish Rice with Squirrel & Chorizo

You may think squirrel and chorizo is an odd pairing, but there are, in fact, squirrels in Spain.


  • 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)


  1. 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. 
  2. 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. 
  3. Add the rice, and stir to combine. Cook a few minutes, until the rice is warm and coated in the rest of the ingredients. 
  4. 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. 
  5. Add a pinch of saffron, a pinch of paprika (or smoked paprika), and some chili flakes. 
  6. 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. 
  7. Serve!

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