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Epicurious
Gourmet

Paella with Rabbit and Artichokes

4.1

(10)

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Photo by Romulo Yanes

Although it may take a bit of effort to procure the proper pan and ingredients to make this dish, it's definitely worth the trouble. Brick-red Spanish paprika, green artichokes, and golden saffron contribute beautiful color, while browned rabbit infuses the rice with a meaty richness.

Cooks' Notes

If your paella pan does not have heatproof handles, wrap a double thickness of foil around handles before placing pan on the grill. · We got the best results using Spanish Bomba or American CalRiso rice, but we also had good results with Italian Carnaroli and Japanese sushi rice. Do not use long-grain or parboiled varieties, which do not absorb as much liquid as short- or medium-grain rice. · If you are unable to grill outdoors, paella can also be cooked on a stovetop. Follow procedure for gas grill above, keeping paella pan uncovered at all times during cooking, browning rabbit over high heat, then reducing heat to medium-high once stock is added. Simmer paella until all liquid has evaporated and rice is distinct and just tender (similar to al dente), 15 to 20 minutes. (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.)

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