Rabbit, with its delicious and tender meat, is commonly found in paellas. The artichokes and red peppers help weave an earthiness into the dish. To heighten that note, sauté the rabbit’s liver with the meat then pound it in a mortar with some almonds, and stir it into the paella when adding the rice.
Serves six
Rabbit, with its delicious and tender meat, is commonly found in paellas. The artichokes and red peppers help weave an earthiness into the dish. To heighten that note, sauté the rabbit’s liver with the meat then pound it in a mortar with some almonds, and stir it into the paella when adding the rice.
1 whole rabbit (about 12lb), cut into 12 pieces
Salt and freshly ground pepper
6 tbsp extra-virgin olive oil
6 medium artichokes (about 2lb), trimmed, tough parts of leaves removed, cut into eighths, and choke scraped out
1 red bell pepper, cored, seeded, and cut into 1-inch squares
2 garlic cloves, finely chopped
4 ripe medium tomatoes, peeled, seeded and finely chopped
1 tsp sweet pimentón
8 cups chicken stock
2 pinches saffron threads
3 cups short or medium grain rice
Season the rabbit generously with salt and pepper. In a 16 to 18-inch paella pan, heat the oil over medium heat. Add the rabbit and cook until browned, about five minutes. Transfer to a large platter.
Prepare the sofrito in the same pan. Add the artichokes and bell pepper and cook over a medium heat for five minutes. Add the garlic, tomatoes and two pinches of salt and cook, stirring from time to time, over a medium-low heat until the tomato begins to darken, about five minutes. Return the rabbit to the paella pan along with any juices from the platter and cook, stirring from time to time, until the sofrito is pasty, about five minutes.
When the sofrito is ready, sprinkle in the pimentón, letting the flavours meld for a few seconds while stirring constantly. Add the chicken stock, bring to a simmer and simmer for 10 minutes.
Sprinkle in the saffron. Taste for salt and adjust the seasoning as needed. Increase the heat to high and bring the liquid to the boil. Sprinkle in the rice.
With a wooden spoon probe the pan to make sure the rice is evenly distributed. Do not stir again. Cook, uncovered, for 10 minutes over a high heat. Reduce the heat to low and cook for an additional eight minutes, or until the liquid is absorbed and the rice is al punto, with just a bite to it.
Remove the paella from the heat, cover with paper towels and let it rest for five minutes before serving.