Paella with rabbit, boletus and artichokes

Taking advantage of the last artichokes of the season, would you like to have an paella with rabbit, boletus and artichokes to eat today?

I always remind you that you have to learn to cook with what you have in the fridge and with seasonal products, and that a base recipe can be combined with many other foods. A paella, or a rice, a fideuá, a stew, in the end they are more or less the same steps but you can go varying.

In this case I use rabbit, but you could use chicken, ribs, sausages, Iberian secret, and the same with vegetables. I am going to use artichokes because they are in season, but you can use green beans, asparagus, just mushrooms..... are you up for it?

INGREDIENTS:

• 400 gr of rice
• 1 rabbit slicing
• 900 ml chicken broth
• 100 gr of boletus dehydrated
• 6 artichokes
• 2 ripe tomatoes
• 2 cloves garlic
• Extra virgin olive oil
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon saffron
• Salt and pepper

STEP-BY-STEP PREPARATION:

1. Soak the dehydrated boletus so that the water just covers them.
2. Prepare the artichokes. Remove all the leaves with the help of a knife and leaving only the heart. Cut them in halves and leave them in a bowl covered with water and lemon slices. In this way you will get that they do not oxidize, that is to say, that they do not remain black.
3. Put three or four tablespoons of olive oil in the paella (by the way, the utensil where the paella is made is also called paella, NOT paella pan.) and heat over medium heat. Season the pieces of rabbit with salt and pepper and brown them in the paella. Once they are browned we remove them to the edges of the paella.
4. Cut the garlic cloves very finely, lower the heat and add another 2 tablespoons of oil, and brown the garlic, being careful not to burn it. Then add the grated tomatoes, a pinch of salt, turn up the heat a little and cook until all the tomato water evaporates.
5. Now add the mushrooms with their water (which will also have flavor) and another pinch of salt and let the water evaporate. Add the saffron and paprika, stir and sauté for 2 minutes.
6. Then strain the artichokes and add them to the sauce, stir everything and let it fry for another 5 minutes.
7. All that remains is to add the rice. Stir with all the ingredients so that it is well impregnated with flavor. Now pour the hot broth and let it cook over medium-high heat for 10 minutes. Then lower the heat to medium-low another 8 minutes approximately (if you see that the broth has not been absorbed, raise the heat and if you see that it is being absorbed too fast, lower it). Let stand 5 minutes before serving covered with a cloth or newspaper (being careful not to let it stick to the rice).

And now our paella with rabbit, boletus and artichokes.

Serve with a fresh salad and enjoy!

I remind you that on my instagram @cocinayviajes ,I usually leave in stories and in highlights, some videos making my recipes that will help you a lot, or so I hope.

With all my love, remember, stay at home and take advantage of doing a thousand things!

Mireia Alum