Paella with Artichokes and Rabbit

Preparation info
  • serves


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By Jeremy Round

Published 1988

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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