Rabbit, Chorizo & Lady Cream Peas “Paella”

30 minutes prep + bean cooking time 1 hour + 10 minutes active cooking 1 hour + 40 minutes total
Makes 6 servings

We’re admittedly loose with the term paella.

We enjoy breaking from tradition and cooking all manner of dishes in a paella pan, swapping out rice for beans, tiny pasta or hominy. This “paella” is Spanish-leaning with a Southern accent, built on Lady Cream peas and starring rabbit--a lean, flavorful, sustainable protein that is most undersung in our estimation.

~ Mona Johnson & Jaret Foster, guest contributors and owners of Tournant

Learn more about Tournant

What You'll Need


For the shopping list

  • 1 whole rabbit cut into eighths (boned out loins cut in two and four whole legs; kidneys and heart optional) - sub 6 chicken thighs
  • 5 ounces of spicy, dried Spanish chorizo, sliced into coins
  • 2 onions, diced
  • 4 carrots, chopped
  • 6 radishes, halved or quartered
  • 2 ripe tomatoes, halved and grated on a box grater, skins discarded
  • 1 bunch of rainbow chard, stems removed and finely chopped, leaves roughly chopped
  • 2 cups of dry white wine
  • 10 ounces of lady cream peas, cooked al dente and lightly seasoned
  • 1/2 lemon
  • Mustard flowers or other edible flower (optional)

From our shop

To taste  Italian Fine Sea Salt
$7.00– Trapani - Sicily
To taste  Silk Chili
$10.00– Kahramanmaras - Turkey
Out of stock

As needed  Novo Frantoio
$27.00– Tuscany - Italy
To taste  Sea Salt Flakes
$16.00– Gossen Island - Norway


From the kitchen

  • 18" Paella Pan or Large Skillet (at least 12")
  • 1 Chef Knife
  • 1 Cutting Board
  • Measuring Cups

What you'll have to do

Step 1

Season rabbit or chicken meat liberally with sea salt and dust with silk chili. In an 18” paella pan or large cast iron pan sear the rabbit pieces until browned on all sides. Remove and set aside. Sear the chorizo on both sides until just beginning to crisp then remove and set aside.

Step 2

Add the onion and carrot and saute until beginning to caramelize. Add radishes and chard stems and saute until tender. Season with sea salt. Add the tomato pulp and cook until nearly dry. Add the white wine and cook for 1-2 minutes to cook off the alcohol.

Step 3

Scoop in the cooked peas along with enough of their liquor to just cover peas, stirring gently to combine. Tuck in rabbit pieces and chorizo and allow to simmer for 10-15 minutes, adding more bean liquor or water as needed to cook the rabbit through.

Step 4

Reduce to a nice, thick stew-like consistency. Taste and season with salt if needed. When nearly finished scatter with chard leaves to just wilt and remove pan from heat to rest for 5-10 minutes. Drizzle with excellent olive oil, flaky salt and a good squeeze of lemon. Sprinkle with silk chili and garnish with mustard flowers. Enjoy!


-To reduce cooking time, soak peas overnight.

-The rabbit is delicious in this dish, but if you can’t find rabbit, substitute 6 chicken thighs instead.

-We cooked this dish in an 18” paella pan over the fire, but it can alternately be cooked in a large skillet (at least 12”) or on the stovetop.

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