Ingredients:
- 1 kg of rabbit
- 2 tender artichokes
- 1 bote pequeño de champinñones
- 1 medium onion
- 2 ripe tomatoes
- 1 large red bell pepper
- ½ glass of olive oil
- 1 small garlic head
- a few strands of dried saffron
- a few strands ofa few strands of dried saffron dried saffron
- salt
Preparation:
- The paella or clay pot with the oil is put on a high heat. Put the head of garlic and the pepper in strips until it is fried, and reserve, leaving the head of garlic in the oil without burning. Chop the onion and brown, adding the rabbit cut into medium pieces previously seasoned with salt. In a pot, boil the artichokes with water and salt for 4 or 5 minutes. Before this we will have cleaned them from the hard leaves and the tips and we will have cut them into pieces.
- When the rabbit begins to brown, add the grated tomatoes, mushrooms and artichokes; When the tomato begins to thicken, add half a liter of meat broth or hot water and simmer until the rabbit is sufficiently cooked and the broth has almost completely disappeared.
- Half an hour before the moment it is to be served, remove the head of garlic and add the rice, along with broth or hot water (always double the volume of liquid than rice), while the paella is over full heat; the saffron and two or three cloves of minced garlic are added in the mortar dissolved in a little broth and adding salt if we see that the paella stew needs it.
- Cook over high heat for the first 15 minutes and place the pepper strips on top, continuing to cook for another five minutes over a softer heat.
