Paella with Rabbit and Artichokes

Paella with Rabbit and Artichokes
Photo by Romulo Yanes

Ingredients

  • 8 cups chicken stock or reduced-sodium chicken broth
  • 6 medium artichokes (2 lb)
  • 2 pounds tomatoes
  • 1 red bell pepper
  • 1 16- to 18-inch polished carbon-steel paella pan
  • 1/8 teaspoon saffron threads
  • 6 tablespoons extra-virgin olive oil
  • + 9 more ingredients
    • 4 garlic cloves
    • 2 teaspoons salt
    • 1 22 1/2-inch-wide charcoal grill
    • 1 lemon
    • 1 2- to 2 1/2-lb rabbit
    • 1 teaspoon sweet Spanish smoked paprika
    • 3 cups short- or medium-grain rice, preferably Spanish Bomba
    • 1 6-lb bag of hardwood charcoal or a 26- by 20-inch gas grill
    • ½ teaspoon black pepper

Squeeze juice from 1 lemon half into a bowl of cold water, reserving remaining half. Keeping stem attached, cut off top 2 inches of 1 whole artichoke. 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 gr...

View full recipe at Epicurious

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