Best 3 Paella With Rabbit And Artichokes Recipes

PAELLA WITH RABBIT AND ARTICHOKES

Paella with Rabbit and Artichokes image

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 and then pound it in a mortar with some almonds, and stir it into the paella when adding the rice.

Provided by Jeff Koehler

Number Of Ingredients 11

Ingredients

1 whole rabbit (about 2 pounds), cut into about 12 pieces
Salt and freshly ground pepper
6 tablespoons extravirgin olive oil
6 medium artichokes (about 2 pounds), trimmed, tough parts of leaves removed, cut into eighths, and choke scraped out
1 red bell pepper, cored, seeded, and cut into 1-inch-square pieces
2 garlic cloves, finely chopped
4 ripe medium tomatoes, peeled, seeded, and finely chopped or coarsely grated (see Notes)
1 teaspoon sweet pimenton
8 cups Chicken Stock
2 pinches saffron threads (about 20 total), lightly toasted and ground (see Notes)
3 cups short or medium grain rice

Steps:

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 5 minutes. Transfer to a large platter.
Prepare the sofrito in the same pan. Add the artichokes and bell pepper and cook over medium heat for 5 minutes. Add the garlic, tomatoes, and 2 pinches of salt and cook, stirring from time to time, over medium-low heat until the tomato begins to darken, about 5 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 5 minutes.
When the sofrito is ready, sprinkle in the pimentón, letting the flavors 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 a 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 high heat.
Reduce the heat to low and cook for an additional 8 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 rest for 5 minutes before serving.

SPRING PAELLA WITH LAMB, PANCETTA, PEAS, AND ARTICHOKES

Spring Paella With Lamb, Pancetta, Peas, and Artichokes image

Make and share this Spring Paella With Lamb, Pancetta, Peas, and Artichokes recipe from Food.com.

Provided by ratherbeswimmin

Categories < 4 Hours

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

5 cups chicken broth
1/4 teaspoon saffron thread
1 1/2 lbs loin lamb, trimmed of any surface fat
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
3 tablespoons olive oil
6 ounces thick-cut pancetta, diced
1 large leek, white and pale green parts, sliced in half lengthwise, then thinly sliced
8 baby artichokes, halved, dark outer leaves removed, and stems trimmed
1 cup dry light white wine, preferably a Spanish wine
2 tablespoons chopped rosemary
2 1/2 cups arborio rice or 2 1/2 cups valencia rice
1 1/2 cups shelled fresh peas or 1 1/2 cups thawed frozen peas

Steps:

Heat the broth and saffron on low heat in a saucepan until steaming but not simmering; decrease heat to very low, cover and keep warm.
Position oven rack in center of oven; preheat oven to 375°; season lamb loin with salt and pepper.
Heat a 14-inch paella pan over medium heat; swirl in the olive oil, then add the loin; brown on all sides, about 6 minutes; transfer to a plate and set aside.
Add the pancetta to the pan; cook, stirring often, until lightly browned, about 4 minutes.
Add in the leek; cook/stir until softened, about 3 minutes.
Add in the baby artichoke halves; cook/stir until aromatic, about 1 minute.
Add in the wine and rosemary; bring the sauce to a simmer, scraping up any browned bits in the pan.
Simmer until the wine has been reduced to a thick glaze, stirring once in a while, about 5 minutes.
Stir in the rice to coat well with the sauce; cook and stir constantly until translucent, about 1 minute.
Pour in the warmed broth mixture; bring to a simmer.
Decrease heat and simmer, uncovered, for 10 minutes, stirring occasionally.
Meanwhile, slice the lamb into 1-inch pieces.
When the rice has cooked 10 minutes, tuck the lamb pieces into the simmering sauce; sprinkle the peas over the top.
Place in oven and bake until liquid has been mostly absorbed and the rice is fairly tender, about 15 minutes.
Remove from oven, set on a wire rack, cover tightly with foil, and set aside at room temperature for 10 minutes before serving.

Nutrition Facts : Calories 873.9, Fat 38.9, SaturatedFat 14.8, Cholesterol 83.9, Sodium 1021.6, Carbohydrate 88.8, Fiber 11.5, Sugar 3.6, Protein 34.4

ARTICHOKE PAELLA

Artichoke Paella image

Make and share this Artichoke Paella recipe from Food.com.

Provided by Sharon123

Categories Medium Grain Rice

Time 55m

Yield 4-6

Number Of Ingredients 15

Ingredients

1/2 teaspoon saffron thread
2 tablespoons hot water
3 tablespoons olive oil
1 large onion, chopped
1 zucchini, coarsely chopped
2 garlic cloves, crushed
1/4 teaspoon cayenne pepper
8 ounces tomatoes, peeled, cut into wedges
15 ounces canned chick-peas, drained
15 ounces canned artichoke hearts, drained, coarsely sliced
1 1/2 cups medium grain rice
5 1/2 cups vegetable stock, simmering
5 1/2 ounces green beans, blanched
salt and pepper
1 lemon, cut into wedges, for serving

Steps:

Put the saffron threads and water in a small bowl and let infuse for a few minutes.
Meanwhile, heat the oil in a skillet and cook the onion and zucchini over medium heat, stirring, for 2-3 minutes, or until softened. Add the garlic, cayenne pepper, and saffron and it's soaking liquid and cook, stirring constantly, for 1 minute. Add the tomato wedges, chickpeas, and artichokes and cook, stirring, for an additional 2 minutes.
Add the rice and cook, stirring constantly, for 1 minute, or until the rice is glossy and coated. Pour in most of the hot stock and bring to a boil, then let simmer, uncovered, for 10 minutes. Do not stir during cooking, but shake the pan once or twice. Add the green beans and season. Shake the pan and cook for 10-15 minutes, or until the rice grains are cooked. If the liquid is absorbed too quickly, pour in a little more hot stock, then shake the pan to spread the liquid through the paella.
When all the liquid has been absorbed and you detect a faint toasty aroma coming form the rice, remove from the heat immediately to prevent burning. Cover the pan with a clean dish towel or foil and let stand for 5 minutes. Serve direct from the pan with the lemon wedges to squeeze over the rice.