Name: Paella with Artichokes and Rabbit
Yield: serves 6
Cuisine: Spain
Ingredients: 8 oz fresh flat green beans – cut into stubby pieces; 8 oz trimmed raw artichoke hearts – cut into large chunks; 4 oz peeled and de-seeded chopped tomato; big pinch salt plus more for seasoning; 1½ lb chicken – skinned and cut into joints; 5 fl oz good olive oil; freshly ground black pepper; 8 oz slightly undercooked and drained borlotti, white haricot, butter or flageolet beans (frankly, I use tinned); 1 lb paella rice; 1 lb rabbit – skinned and cut into serving pieces; 1½-2 pints water; big pinch saffron threads – lightly toasted in a dry pan, then crumbled; sprig fresh rosemary; ½ teaspoon paprika; 1 garlic clove – peeled and finely chopped

Preparation info

serves
6

Difficulty
Medium

Appears in

The Independent Cook

By Jeremy Round

Published 1988

About

This recipe, adapted from one demonstrated at the Alambique cookery school in Madrid, gives some idea of the subtle, earthy flavour of the classic Valencian paella; the adaptation is slight, but enough to have forfeited any claim to authenticity. Note the temperate use of garlic and seasonings. One lesson the school tries to drum desperately hard into its pupils is that authentic paellas are made either with meats or with seafood, never a mixture. Original versions, apparently, were flavour