In the beautiful Delta del Ebro, where you can find some of the best rice in the Iberian Peninsula, there is a wonderful restaurant called L’Estany, which I love. I was taken there by Lola and José Miguel; they are locals and know the area well. José Miguel is a rice farmer, which has been his family’s business for a long time.
I’ve tested this recipe using wild rabbit. However, farmed rabbit is easier to find but larger in size. If you use this instead, just cook the meat in the stock for around 1 hour, or until the meat is falling apart.