Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.
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Abla Amad has served traditional Lebanese food at Abla's in Carlton for the past 37 years. Here, she chats about how she's kept afloat - and sane - across four decades of service.
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Note Rabbit is available from select butchers, but may need to be ordered ahead. Ask your butcher to joint it for you. The ribcage can be roasted and used to make stock for paella. Calasparra rice is a short-grain Spanish rice and piquillo peppers are Spanish sweet peppers that have been roasted over open fires, peeled and preserved. Both are available from Spanish delicatessens, David Jones food halls and select delicatessens. A caldero is a paella pan, available from Casa Iberica, Torres Cellars and Deli and Pennisi Distributors.
It's become a gastronomic cliché, reworked countless times in half-baked Spanish tapas bars around the world - paella washed down with fruity pink wine - but it's a well-worn cliché for a reason because, when both paella and wine are good, the combination is spectacularly delicious. Rabbit works particularly well with rosé wines; I find the delicacy of the meat's flavour can be overwhelmed by a red wine, and whites can often seem too sharp for that succulence you get in perfectly cooked bunny. Add the quintessential Spanish flavours of garlicky chorizo, smoky paprika and sweet roasted red peppers and you can see why pink made in Spain, or from Spanish red varieties such as tempranillo - pink wine, in other words, with a certain rustic savour to it - works so well with this dish. - Max Allen
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