Paella With Rabbit And Artichokes
Serves: 5
Halle Leffler
1 January 1970
Based on User reviews:
53
Spice
55
Sweetness
46
Sourness
44
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
910 g
Tomatoes (4 medium)2 tsps
Salt1 tsp
Black Pepper6 tbsps
Extra-Virgin Olive Oil8 cups
Chicken StockDirections:
1
Squeeze juice from 1 lemon half into a bowl of cold water, reserving remaining half
2
Keeping stem attached, cut off top 2 inches of 1 whole artichoke
3
Bend back outer leaves until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and yellow at base
4
Trim dark green fibrous parts from base and sides with a sharp paring knife, then rub cut surfaces with reserved lemon half
5
Trim 1/4 inch from end of stem and trim sides of stem down to pale inner core (don't worry if remaining flesh is very thin), then cut artichoke lengthwise into 8 wedges and cut out choke
6
Rub cut surfaces with reserved lemon half and drop artichoke pieces into acidulated water
7
Trim remaining artichokes in same manner
8
Cut a shallow X in bottom of each tomato with a sharp paring knife and blanch in a 3-quart saucepan of boiling water 10 seconds
9
Transfer tomatoes with a slotted spoon to a bowl of ice and cold water to cool
10
Peel tomatoes, then discard seeds and finely chop
11
Prepare grill for cooking over direct heat with medium-hot charcoal (medium-high heat for gas); see Grilling Procedure Drain artichokes and pat dry between paper towels
12
Pat rabbit dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper
13
Squeeze juice from 1 lemon half into a bowl of cold water, reserving remaining half
14
Keeping stem attached, cut off top 2 inches of 1 whole artichoke
15
Bend back outer leaves until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and yellow at base
16
Trim dark green fibrous parts from base and sides with a sharp paring knife, then rub cut surfaces with reserved lemon half
17
Trim 1/4 inch from end of stem and trim sides of stem down to pale inner core (don't worry if remaining flesh is very thin), then cut artichoke lengthwise into 8 wedges and cut out choke
18
Rub cut surfaces with reserved lemon half and drop artichoke pieces into acidulated water
19
Trim remaining artichokes in same manner
20
Cut a shallow X in bottom of each tomato with a sharp paring knife and blanch in a 3-quart saucepan of boiling water 10 seconds
21
Transfer tomatoes with a slotted spoon to a bowl of ice and cold water to cool
22
Peel tomatoes, then discard seeds and finely chop
23
Prepare grill for cooking over direct heat with medium-hot charcoal (medium-high heat for gas); see Grilling Procedure Drain artichokes and pat dry between paper towels
24
Pat rabbit dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper
25
To cook first stage of paella using a charcoal or gas grill: Heat oil in paella pan on grill rack, covered with grill lid, until oil is hot but not smoking
26
Using pot holders, swirl oil in pan to evenly distribute it, then remove lid and brown rabbit well on all sides, turning, about 8 minutes total
27
Move browned rabbit pieces to outer edge of pan to slow down cooking while artichokes and bell pepper cook
28
Add artichokes and bell pepper to center of pan and cook, stirring and turning artichokes frequently, until artichokes are golden brown, about 4 minutes
29
(Turn rabbit pieces occasionally while cooking artichokes and bell pepper to prevent burning
30
) Add tomatoes, garlic, and remaining teaspoon salt and cook, stirring, until mixture is thickened, about 6 minutes
31
Sprinkle mixture with paprika and let cook, undisturbed, 1 minute, then bring rabbit in from sides of pan and stir into tomato mixture
32
Stir in stock and saffron
33
Heat oil in paella pan on grill rack, covered with grill lid, until oil is hot but not smoking
34
Using pot holders, swirl oil in pan to evenly distribute it, then remove lid and brown rabbit well on all sides, turning, about 8 minutes total
35
Move browned rabbit pieces to outer edge of pan to slow down cooking while artichokes and bell pepper cook
36
Add artichokes and bell pepper to center of pan and cook, stirring and turning artichokes frequently, until artichokes are golden brown, about 4 minutes
37
(Turn rabbit pieces occasionally while cooking artichokes and bell pepper to prevent burning
38
) Add tomatoes, garlic, and remaining teaspoon salt and cook, stirring, until mixture is thickened, about 6 minutes
39
Sprinkle mixture with paprika and let cook, undisturbed, 1 minute, then bring rabbit in from sides of pan and stir into tomato mixture
40
Stir in stock and saffron
41
To finish paella using a charcoal grill: Increase heat to high by stoking the charcoal, then cover paella with grill lid
42
Bring mixture to a boil, then sprinkle rice evenly around pan, avoiding pieces of rabbit
43
With a wooden spoon, gently agitate mixture to make sure rice is evenly distributed and all rice grains are submerged
44
) Cook, uncovered, rotating pan a quarter turn every 5 minutes, until all of liquid is absorbed and each grain of rice is distinct and just tender (similar to al dente), 20 to 25 minutes
45
(If all liquid has evaporated and rice is still not tender, sprinkle tepid water, a tablespoon at a time, over rice where needed and cook for 1 to 2 minutes more
46
) Carefully remove pan from grill, then cover with a clean kitchen towel and let stand for 5 minutes before serving
47
Increase heat to high by stoking the charcoal, then cover paella with grill lid
48
Bring mixture to a boil, then sprinkle rice evenly around pan, avoiding pieces of rabbit
49
With a wooden spoon, gently agitate mixture to make sure rice is evenly distributed and all rice grains are submerged
50
(Do not stir again
51
) Cook, uncovered, rotating pan a quarter turn every 5 minutes, until all of liquid is absorbed and each grain of rice is distinct and just tender (similar to al dente), 20 to 25 minutes
52
(If all liquid has evaporated and rice is still not tender, sprinkle tepid water, a tablespoon at a time, over rice where needed and cook for 1 to 2 minutes more
53
) Carefully remove pan from grill, then cover with a clean kitchen towel and let stand for 5 minutes before serving
54
To finish paella using a gas grill: Follow instructions above, starting with heat on high
55
After rice has been cooking for 10 minutes, reduce heat to medium and, continuing to turn pan a quarter turn every 5 minutes, cook until all of liquid is absorbed and each grain of rice is distinct and just tender (similar to al dente), 10 to 15 minutes more
56
(If all liquid has evaporated and rice is still not tender, sprinkle tepid water, a tablespoon at a time, over rice where needed and cook for 1 to 2 minutes more
57
) Carefully remove pan from grill, then cover with a clean kitchen towel and let stand for 5 minutes before serving
58
Follow instructions above, starting with heat on high
59
After rice has been cooking for 10 minutes, reduce heat to medium and, continuing to turn pan a quarter turn every 5 minutes, cook until all of liquid is absorbed and each grain of rice is distinct and just tender (similar to al dente), 10 to 15 minutes more
60
(If all liquid has evaporated and rice is still not tender, sprinkle tepid water, a tablespoon at a time, over rice where needed and cook for 1 to 2 minutes more
61
) Carefully remove pan from grill, then cover with a clean kitchen towel and let stand for 5 minutes before serving
62
*Available at specialty foods shops and tienda
63
Com
64
*Available at specialty foods shops and tienda
65
Com
66
(Do not stir again