INGREDIENTS
1 rabbit.
150gr of green beans.
400gr of rice.
6 artichokes.
150 gr of peeled tender beans.
1 bunch of spinach.
1 red pepper
2 ripe tomatoes.
1 clove garlic.
Peppers.
1 sprig of rosemary.
Olive oil.
Salt.
ELABORATION
The vegetables are washed with plenty of water and then peeled and cut. The rabbit is also cleaned and chopped, the garlic is minced and the tomatoes are crushed. Then the chopped rabbit is browned in a paella with a splash of oil. When it begins to acquire color, add the minced garlic, the crushed tomatoes, and the rest of the vegetables, and sauté the mixture well.
Next, the paprika and the sprig of rosemary are added and the ingredients are covered with water so that it covers even the handles of the paella. When the water starts to boil, add the rice evenly through the paella. It is rectified with salt, the saffron is added and the rosemary sprig is removed. The paella should boil over high heat for the first 8 minutes of cooking.
After this time, the intensity of the boil is progressively reduced and it is kept on the fire for 8 more minutes. Then it is removed and left to rest for a few minutes before serving, garnished with the sprig of rosemary.
