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
(Do not stir again
2
Squeeze juice from 1 lemon half into a bowl of cold water, reserving remaining half
3
Keeping stem attached, cut off top 2 inches of 1 whole artichoke
4
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
5
Trim dark green fibrous parts from base and sides with a sharp paring knife, then rub cut surfaces with reserved lemon half
6
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
7
Rub cut surfaces with reserved lemon half and drop artichoke pieces into acidulated water
8
Trim remaining artichokes in same manner
9
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
10
Transfer tomatoes with a slotted spoon to a bowl of ice and cold water to cool
11
Peel tomatoes, then discard seeds and finely chop
12
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
13
Pat rabbit dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper
14
Squeeze juice from 1 lemon half into a bowl of cold water, reserving remaining half
15
Keeping stem attached, cut off top 2 inches of 1 whole artichoke
16
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
17
Trim dark green fibrous parts from base and sides with a sharp paring knife, then rub cut surfaces with reserved lemon half
18
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
19
Rub cut surfaces with reserved lemon half and drop artichoke pieces into acidulated water
20
Trim remaining artichokes in same manner
21
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
22
Transfer tomatoes with a slotted spoon to a bowl of ice and cold water to cool
23
Peel tomatoes, then discard seeds and finely chop
24
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
25
Pat rabbit dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper
26
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
27
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
28
Move browned rabbit pieces to outer edge of pan to slow down cooking while artichokes and bell pepper cook
29
Add artichokes and bell pepper to center of pan and cook, stirring and turning artichokes frequently, until artichokes are golden brown, about 4 minutes
30
(Turn rabbit pieces occasionally while cooking artichokes and bell pepper to prevent burning
31
) Add tomatoes, garlic, and remaining teaspoon salt and cook, stirring, until mixture is thickened, about 6 minutes
32
Sprinkle mixture with paprika and let cook, undisturbed, 1 minute, then bring rabbit in from sides of pan and stir into tomato mixture
33
Stir in stock and saffron
34
Heat oil in paella pan on grill rack, covered with grill lid, until oil is hot but not smoking
35
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
36
Move browned rabbit pieces to outer edge of pan to slow down cooking while artichokes and bell pepper cook
37
Add artichokes and bell pepper to center of pan and cook, stirring and turning artichokes frequently, until artichokes are golden brown, about 4 minutes
38
(Turn rabbit pieces occasionally while cooking artichokes and bell pepper to prevent burning
39
) Add tomatoes, garlic, and remaining teaspoon salt and cook, stirring, until mixture is thickened, about 6 minutes
40
Sprinkle mixture with paprika and let cook, undisturbed, 1 minute, then bring rabbit in from sides of pan and stir into tomato mixture
41
Stir in stock and saffron
42
To finish paella using a charcoal grill: Increase heat to high by stoking the charcoal, then cover paella with grill lid
43
Bring mixture to a boil, then sprinkle rice evenly around pan, avoiding pieces of rabbit
44
With a wooden spoon, gently agitate mixture to make sure rice is evenly distributed and all rice grains are submerged
45
) 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
46
(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
47
) Carefully remove pan from grill, then cover with a clean kitchen towel and let stand for 5 minutes before serving
48
Increase heat to high by stoking the charcoal, then cover paella with grill lid
49
Bring mixture to a boil, then sprinkle rice evenly around pan, avoiding pieces of rabbit
50
With a wooden spoon, gently agitate mixture to make sure rice is evenly distributed and all rice grains are submerged
51
(Do not stir again
52
) 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
53
(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
54
) Carefully remove pan from grill, then cover with a clean kitchen towel and let stand for 5 minutes before serving
55
To finish paella using a gas grill: Follow instructions above, starting with heat on high
56
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
57
(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
58
) Carefully remove pan from grill, then cover with a clean kitchen towel and let stand for 5 minutes before serving
59
Follow instructions above, starting with heat on high
60
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
61
(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
62
) Carefully remove pan from grill, then cover with a clean kitchen towel and let stand for 5 minutes before serving
63
*Available at specialty foods shops and tienda
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Com
65
*Available at specialty foods shops and tienda
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