Preparation– Put the paella or pan with the oil on a fire. Put the garlic head and the pepper strips until it is fried, and reserve, leaving the head of garlic in the oil without burning. Chop the onion and brown, adding the rabbit cut into medium pieces previously seasoned with salt. In a pot, boil the artichokes with water and salt for 4 or 5 minutes. Before this we will have cleaned them of the hard leaves and the tips and we will have cut them to pieces.
– When the rabbit begins to brown, the grated tomatoes, the mushrooms and the artichokes are added; When the tomato begins to thick, add half a liter of meat broth or hot water and let it simmer until the rabbit is sufficiently cooked and the broth has almost disappeared.
– Half an hour before serving, remove the garlic head and pour the rice, along with broth or hot water (always double volume of liquid than rice), the paella being in full heat; Add the saffron and two or three garlic cloves chopped into the mortar dissolved in a little broth and adding salt if we see that the paella stew needs it.
– Cook on a high heat for the first 15 minutes and place the pepper strips on top, continuing the cooking about five minutes more on a softer fire.
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