Rabbit and Artichoke Saffron Rice

Rabbit, artichokes, saffron, and bomba rice cook together for a paella-style dish with lemon and a crisp socarrat base.

Prep: 20 min · Cook: 45 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 lb rabbit, bone-in
• 1.5 cup bomba rice
• 1 can artichoke hearts canned
• 3 tbsp olive oil
• 1 unit onion
• 3 clove garlic
• 1 tsp smoked paprika
• 0.5 tsp saffron threads
• 4 cup chicken stock
• 1 unit lemon
• 0.25 cup parsley
• 1.5 tsp salt

Cooking instructions

1. Cut the rabbit into 8 pieces and season with 1/2 teaspoon of salt. Heat the olive oil in a wide, shallow pan over medium-high heat and brown the rabbit on all sides until golden, about 8 minutes. (about 8 min)
2. Dice the onion and mince the garlic. Add the onion to the pan with the rabbit and sauté until softened, 5 minutes. Stir in the garlic and smoked paprika for 1 minute until fragrant. (about 6 min)
3. Add the rice to the pan, stirring to coat in the oil and aromatics for 2 minutes to toast lightly. Pour in the chicken stock, add the remaining salt and saffron threads, and quarter the artichoke hearts before adding them to the pan. (about 2 min)
4. Bring the liquid to a simmer, then reduce heat to low and cook undisturbed for 20 minutes until the liquid is mostly absorbed and the rice is tender. (about 20 min)
5. Increase heat to medium for the final 3 minutes to develop a light crust on the bottom of the rice. Remove from heat, garnish with chopped parsley and thin lemon slices, and let rest for 5 minutes before serving. (about 8 min)