Spanish Baked Noodles with Rabbit, Saffron and Romesco Sauce

Name: Spanish Baked Noodles with Rabbit, Saffron and Romesco Sauce
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2½ lb (1134 g) rabbit, cut into 6–8 pieces, patted dry, legs and saddle separated into portions; 4 tbsp (60 ml) extra virgin olive oil; to taste kosher salt; to taste freshly ground black pepper; 1 whole (150 g) yellow onion, medium, sliced into thin half-moons; 6 cloves (30 g) garlic cloves, minced; 4 sprigs (5 g) fresh thyme sprigs; 2 leaves (2 whole) bay leaves; 3 cups (720 ml) rabbit or chicken stock, warmed; ¼ tsp (½ g) saffron threads, steeped in ¼ cup (60 ml) warm stock for 10 minutes; 10 oz (280 g) thin egg noodles or thin pasta (fideos or spaghetti), uncooked; 1 cup (240 ml) romesco sauce, homemade or high-quality prepared; ¾ cup (180 ml) dry white wine; ½ cup (50 g) Parmesan cheese, finely grated; 2 tbsp (30 ml) extra virgin olive oil; 3 tbsp (10 g) fresh flat-leaf parsley, finely chopped; 1 whole (100 g) lemon, zest and juice

From the MyKitchenBank Kitchen

A rustic yet refined Spanish bake combining tender braised rabbit, thin noodles, fragrant saffron broth, and rich romesco sauce. The noodles crisp at the edges while staying tender in the center—a textural interplay that's deeply satisfying. This dish showcases the Spanish tradition of combining game with saffron and the nutty depth of romesco.

Prep: 30 min
Cook: 1 hr 15 min
Wait: 20 min
Total: 2 hr 5 min
Makes: 4 servings (one 9×13-inch bake)

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Ingredients

4 servings

2½ lb (1134 g) rabbit, cut into 6–8 pieces, patted dry, legs and saddle separated into portions
4 tbsp (60 ml) extra virgin olive oil
to taste kosher salt
to taste freshly ground black pepper
1 whole (150 g) yellow onion, medium, sliced into thin half-moons
6 cloves (30 g) garlic cloves, minced
4 sprigs (5 g) fresh thyme sprigs
2 leaves (2 whole) bay leaves
3 cups (720 ml) rabbit or chicken stock, warmed
¼ tsp (0.5 g) saffron threads, steeped in ¼ cup (60 ml) warm stock for 10 minutes
10 oz (280 g) thin egg noodles or thin pasta (fideos or spaghetti), uncooked
1 cup (240 ml) romesco sauce, homemade or high-quality prepared
¾ cup (180 ml) dry white wine
½ cup (50 g) Parmesan cheese, finely grated
2 tbsp (30 ml) extra virgin olive oil
3 tbsp (10 g) fresh flat-leaf parsley, finely chopped
1 whole (100 g) lemon, zest and juice

Equipment (7)

9×13-inch (23×33 cm) baking dish
Large Dutch oven or heavy braising pot with lid
Large skillet (12 inches / 30 cm)
Small bowl for saffron infusion
Wooden spoon
Tongs
Instant-read thermometer

Steps

Before you start

Preheat oven to 400°F (200°C).
Have your stock warmed on the stovetop.
Prepare romesco sauce in advance (up to 2 days ahead) if time allows.
Cut rabbit into portions and pat dry with paper towels.

1
Sear the rabbit
- Heat 2 tablespoons (30 ml) olive oil in a large skillet over medium-high heat.
- Season rabbit pieces generously with kosher salt and freshly ground black pepper on both sides.
- Once oil is shimmering, add rabbit in a single layer (work in batches if needed to avoid crowding).
- Sear for 3–4 minutes per side until deeply golden brown.
- Transfer to a plate.
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Ready when: Meat is deeply golden brown on both sides but not cooked through
Tip: Do not move the rabbit too early; let it develop a crust before flipping. Dry meat browns better than wet.
2
Build the braise base
- In the same skillet, add remaining 2 tablespoons (30 ml) olive oil.
- Add sliced onion and cook over medium heat for 4–5 minutes, stirring occasionally, until softened and lightly golden.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Pour in white wine, scraping up any browned bits from the bottom of the pan.
- Let it simmer for 2 minutes to reduce slightly.
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Ready when: Onions are soft and wine has reduced by about one-third
Tip: Scrape the fond (brown bits) from the pan—this adds depth to the braising liquid.
3
Steep the saffron
- While the onion cooks, place saffron threads in a small bowl and pour ¼ cup (60 ml) of the warmed stock over them.
- Let steep for 10 minutes, allowing the threads to fully release their color and flavor.
- This saffron infusion will be added to the braise.
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Ready when: Liquid turns deep golden-orange
Tip: Steeping saffron in warm (not boiling) liquid extracts its delicate flavor better than adding it directly to hot liquid.
4
Braise the rabbitOven 400°F / 205°C
- Transfer the seared rabbit back to the skillet with the onion and wine mixture.
- Add the remaining stock (approximately 2¾ cups / 660 ml) along with the saffron infusion, thyme sprigs, and bay leaves.
- Bring to a simmer, then transfer everything to a Dutch oven or large covered pot.
- Cover and place in the preheated 400°F (200°C) oven.
- Braise for 35–40 minutes until rabbit is very tender and cooked through (internal temperature should reach 160°F / 71°C).
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Ready when: Rabbit is very tender and meat pulls easily from the bone; internal temperature reaches 160°F (71°C)
Tip: Don't skip the braising step—it transforms the rabbit into fork-tender meat and creates a flavorful base for the bake.
5
Remove rabbit and strain braise
- Remove the pot from the oven and let cool for 5 minutes.
- Using tongs, carefully remove rabbit pieces to a cutting board.
- Discard thyme sprigs and bay leaves.
- Pour the braising liquid through a fine-mesh strainer into a large measuring cup or bowl.
- You should have approximately 2 cups (480 ml) of liquid; if you have more, return it to the pot and simmer for a few minutes to reduce.
- Let the rabbit cool until you can handle it, then shred or cut the meat into bite-sized pieces, discarding any small bones.
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Ready when: Rabbit is cool enough to handle; meat is easily pulled from bones
Tip: Save the braising liquid—it adds deep flavor to the noodle mixture and helps keep everything moist.
6
Assemble the bakeOven 400°F / 205°C
- Preheat the oven to 400°F (200°C) if it has cooled below 375°F.
- Coat the bottom and sides of a 9×13-inch (23×33 cm) baking dish with a thin layer of olive oil.
- Spread the uncooked noodles evenly across the bottom.
- Scatter the shredded rabbit meat over the noodles.
- In a large bowl, whisk together the reserved braising liquid (approximately 2 cups / 480 ml) and the romesco sauce until well combined.
- Pour this mixture evenly over the noodles and rabbit, stirring gently with a wooden spoon to distribute ingredients so the noodles begin to absorb liquid.
- Drizzle the remaining 2 tablespoons (30 ml) olive oil over the top.
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Ready when: Ingredients are evenly distributed and liquid is beginning to be absorbed
Tip: Mix gently to avoid breaking the delicate noodles. The noodles will continue to soften in the oven, so don't worry if they seem a bit firm now.
7
Bake uncoveredOven 400°F / 205°C
- Bake in the preheated 400°F (200°C) oven for 25–30 minutes.
- The top should begin to turn golden-brown and crispy, particularly at the edges and corners, while the center remains moist.
- The liquid should be mostly absorbed but the dish should not be dry—there should be just a bit of liquid visible in the center when you gently push noodles aside.
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Ready when: Top is golden-brown, edges are crispy, and most of the liquid has been absorbed
Tip: If the noodles brown too quickly but still seem wet inside, loosely tent with foil and continue baking for another 5 minutes.
8
Top and final bakeOven 400°F / 205°C
- Sprinkle the grated Parmesan cheese evenly over the hot noodles.
- Return to the oven for 3–4 minutes until the cheese is melted and the edges are even crispier.
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Ready when: Cheese is melted and golden; edges are crispy and slightly caramelized
Tip: Watch carefully during this final step—the cheese can brown very quickly.
9
Rest and finish
- Remove from the oven and let rest for 5 minutes.
- This allows the noodles to set and makes serving easier.
- Just before serving, scatter fresh chopped parsley over the top and finish with a drizzle of excellent extra virgin olive oil and lemon zest.
- Serve directly from the baking dish with lemon wedges on the side.
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Ready when: Dish is still steaming and ready to serve
Tip: The lemon and fresh parsley brighten the rich, earthy flavors of the rabbit and saffron—don't skip this finishing step.

Good to know

Tips

Rabbit has a subtle, delicate flavor that pairs beautifully with saffron but can be overwhelmed by strong spices. Let the main ingredients shine—romesco and saffron are your flavor anchors.
The contrast of crispy noodle edges and tender, moist center is the hallmark of this dish. Achieving this requires attention to liquid levels: not too dry, not too soupy. Start checking at 25 minutes.
If you can't find saffron threads, do not use powdered saffron; instead, add 1 tablespoon (15 ml) of high-quality paprika to the braising liquid for a similar color and warmth.
Lemon is essential—it cuts through the richness and highlights the saffron. Even a squeeze just before eating makes a profound difference.

Make ahead

Braise the rabbit up to 2 days ahead: cool, refrigerate in the braising liquid, then gently reheat on the stovetop before assembling. Romesco sauce can be made up to 3 days in advance. Assemble the bake up to 4 hours before baking; cover and refrigerate, then add 5–10 extra minutes to the baking time if baking directly from cold.

Storage & reheating

Store covered in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for 15–20 minutes, covered with foil, until warmed through. The dish does not freeze well due to the noodle texture, though the braised rabbit freezes excellently on its own for up to 3 months.

Substitutions

rabbit, cut into 6–8 pieces → chicken thighs and drumsticks (about 2.5 lb / 1134 g total), or 2 lb (900 g) boneless, skin-on chicken thighs cut into chunks. Reduce braising time to 25–30 minutes. Chicken is more delicate than rabbit and cooks faster.
rabbit or chicken stock, warmed → high-quality chicken stock or vegetable stock. Rabbit stock provides the most authentic flavor, but chicken stock is a good substitute. Vegetable stock will work but will be lighter in body.
romesco sauce, homemade or high-quality prepared → Spanish red pepper sauce (piquillo-based) or a simple mixture of roasted red peppers, tomato, and garlic pureed with olive oil, paprika, and sherry vinegar. Homemade romesco takes 15–20 minutes; prepared versions vary in spice and depth, so taste the braising mixture before adding.
thin egg noodles or thin pasta (fideos or spaghetti) → fideos (thin Spanish pasta), angel hair pasta, or even torn pieces of fresh egg pasta sheets. Fideos create authentic texture; other noodles work but adjust final baking time by 2–3 minutes depending on thickness.