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Rabbit, Chorizo & Lady Cream Peas “Paella”

30 minutes (plus bean cooking time) prep
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

What you'll need


For the shopping list


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


onions, diced


carrots, chopped


radishes, halved or quartered


ripe tomatoes, halved and grated on a box grater, skins discarded

1 bunch of

rainbow chard, stems removed and finely chopped, leaves roughly chopped



Mustard flowers or other edible flower (optional)

From our shop

$6 - New Orleans - Louisiana

cooked al dente and lightly seasoned - sub Lady Cream Peas

Out of stock
2 cups of Blanco

$25 - Valdepeñas - Spain

Out of stock
As needed Bettini Organic

$26 - Umbria - Italy

Bettini Organic
Out of stock
To taste Fine Sea Salt

$7 - Olhão - Portugal

Fine Sea Salt

$13 - Boonville - California

Piment d'Espelette

$9 - Olhão - Portugal

Flor De Sal


From the kitchen

18" Paella Pan or Large Skillet (at least 12")


Chef Knife


Cutting Board

Measuring Cups

What you'll have to do

Step 1

Season rabbit or chicken meat liberally with sea salt and dust with Piment d’Espelette. 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 Piment d’Espelette 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.

Shop this recipe


Field Peas

Camellia BrandNew Orleans - Louisiana
Out of stock


La Bodega de las EstrellasValdepeñas - Spain
Out of stock
Bettini Organic
Olive Oil

Bettini Organic

BettiniUmbria - Italy
Out of stock
Fine Sea Salt
Salt, Herbs, & Spices

Fine Sea Salt

NectonOlhão - Portugal
Piment d'Espelette
Salt, Herbs, & Spices

Piment d'Espelette

Boonville Barn CollectiveBoonville - California
Flor De Sal
Salt, Herbs, & Spices

Flor De Sal

NectonOlhão - Portugal

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