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Active Time
2 hr
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Total Time
2 hr
Although it may take a bit of effort to procure the proper pan and ingredients to make this dish, it's definitely worth the trouble. Brick-red Spanish paprika, green artichokes, and golden saffron contribute beautiful color, while browned rabbit infuses the rice with a meaty richness.
Ingredients
Makes 6 main-course servings
Special Equipment
Step 1
Squeeze juice from 1 lemon half into a bowl of cold water, reserving remaining half. Keeping stem attached, cut off top 2 inches of 1 whole artichoke. Bend back outer leaves until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and yellow at base.
Step 2
Trim dark green fibrous parts from base and sides with a sharp paring knife, then rub cut surfaces with reserved lemon half.
Step 3
Trim 1/4 inch from end of stem and trim sides of stem down to pale inner core (don't worry if remaining flesh is very thin), then cut artichoke lengthwise into 8 wedges and cut out choke.
Step 4
Rub cut surfaces with reserved lemon half and drop artichoke pieces into acidulated water. Trim remaining artichokes in same manner.
Step 5
Cut a shallow X in bottom of each tomato with a sharp paring knife and blanch in a 3-quart saucepan of boiling water 10 seconds. Transfer tomatoes with a slotted spoon to a bowl of ice and cold water to cool. Peel tomatoes, then discard seeds and finely chop.
Step 6
Prepare grill for cooking over direct heat with medium-hot charcoal (medium-high heat for gas); seeGrilling Procedure
Step 7
Drain artichokes and pat dry between paper towels.
Step 8
Pat rabbit dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.
To cook first stage of paella using a charcoal or gas grill:
Step 9
Heat oil in paella pan on grill rack, covered with grill lid, until oil is hot but not smoking. Using pot holders, swirl oil in pan to evenly distribute it, then remove lid and brown rabbit well on all sides, turning, about 8 minutes total.
Step 10
Move browned rabbit pieces to outer edge of pan to slow down cooking while artichokes and bell pepper cook.
Step 11
Add artichokes and bell pepper to center of pan and cook, stirring and turning artichokes frequently, until artichokes are golden brown, about 4 minutes. (Turn rabbit pieces occasionally while cooking artichokes and bell pepper to prevent burning.)
Step 12
Add tomatoes, garlic, and remaining teaspoon salt and cook, stirring, until mixture is thickened, about 6 minutes.
Step 13
Sprinkle mixture with paprika and let cook, undisturbed, 1 minute, then bring rabbit in from sides of pan and stir into tomato mixture.
Step 14
Stir in stock and saffron.
To finish paella using a charcoal grill:
Step 15
Increase heat to high by stoking the charcoal, then cover paella with grill lid.
Step 16
Bring mixture to a boil, then sprinkle rice evenly around pan, avoiding pieces of rabbit. With a wooden spoon, gently agitate mixture to make sure rice is evenly distributed and all rice grains are submerged. (Do not stir again.)
Step 17
Cook, uncovered, rotating pan a quarter turn every 5 minutes, until all of liquid is absorbed and each grain of rice is distinct and just tender (similar to al dente), 20 to 25 minutes. (If all liquid has evaporated and rice is still not tender, sprinkle tepid water, a tablespoon at a time, over rice where needed and cook for 1 to 2 minutes more.)
Step 18
Carefully remove pan from grill, then cover with a clean kitchen towel and let stand for 5 minutes before serving.
To finish paella using a gas grill:
Step 19
Follow instructions above, starting with heat on high. After rice has been cooking for 10 minutes, reduce heat to medium and, continuing to turn pan a quarter turn every 5 minutes, cook until all of liquid is absorbed and each grain of rice is distinct and just tender (similar to al dente), 10 to 15 minutes more. (If all liquid has evaporated and rice is still not tender, sprinkle tepid water, a tablespoon at a time, over rice where needed and cook for 1 to 2 minutes more.)
Step 20
Carefully remove pan from grill, then cover with a clean kitchen towel and let stand for 5 minutes before serving.
Step 21
*Available at specialty foods shops and tienda.com.
If your paella pan does not have heatproof handles, wrap a double thickness of foil around handles before placing pan on the grill. · We got the best results using Spanish Bomba or American CalRiso rice, but we also had good results with Italian Carnaroli and Japanese sushi rice. Do not use long-grain or parboiled varieties, which do not absorb as much liquid as short- or medium-grain rice. · If you are unable to grill outdoors, paella can also be cooked on a stovetop. Follow procedure for gas grill above, keeping paella pan uncovered at all times during cooking, browning rabbit over high heat, then reducing heat to medium-high once stock is added. Simmer paella until all liquid has evaporated and rice is distinct and just tender (similar to al dente), 15 to 20 minutes. (If all liquid has evaporated and rice is still not tender, sprinkle tepid water, a tablespoon at a time, over rice where needed and cook for 1 to 2 minutes more.)
Leave a Review
Reviews (10)
Back to TopExcellent paella, loved the taste. Prepping artichokes and tomatoes from scratch is worth it. Cooked over the gas grill but had to close the lid more often as it was cold and windy outside. Also, added 12 king shrimp, 0.5 lb of small scallops and 1 lb pre-steamed mussels 10 min before the end of cooking time.
Anonymous
Denver
5/3/2021
I LOVE this recipe. The smoky goodness and the richness of the flavors is amazing. I didn't have a paella pan the first time I made it so I used a wok. It worked really well. I use the "baby artichokes" rather than full grown. They don't need quite as much trimming. I have also been known to add seafood to the dish about 10 minutes before the dish is done.
lynnhoenke
Grand Rapids MI
8/11/2011
Maybe I was expecting too much..seemed like a pretty standard recipe to me. It was good but not great. I think you could greatly simplify it with canned tomatos and arttichokes (not brined or in oil). Used stovetop...the purpose of a grilll seeemed lost on me (not that I had a choice with city living...)
nortonsp
paris
9/13/2010
Requires a bit of prep work but this dish comes out very tasty. We used stovetop and followed the gas grill instructions which worked out just fine. We also reduced the sodium by half and it still came out quite good. When it says add 8 cups of stock, do what the recipe says. It's a lot but it the rice will soak it up. Rabbit was interesting to try. For those who are wondering what it taste like, it's a bit like chicken but chewier. If you are squeamish about eating rabbit or can't get your hands on one you can probably substitute it for chicken.
yueki
nyc
9/30/2009
I had to rewrite the recipe for practical reasons--it's not written in chronologial order and is very long and difficult to follow when you're in the heat of the moment. E.g. not even the ingredients list order is logical. So, great outcome after I invested an extra half hour reorganizing the and printing the info, but I expect better organization from epicurious/Gourmet recipes.
Anonymous
Los Angeles
9/8/2009
Sounds great, I love rabbit and I love Paella, the technique is right, so I'm sure it will be fantastic, but I think I'll add a little chorizo and use hot smoked paprika (that's what I have on hand, and I like a little extra spice). But I really want to take exception to the all the chicken comments. Chicken can't hold a candle to rabbit, rabbit is a far tastier meat, and the only people who would say it is gross are too wedded to Disney cartoons
andy_m37
7/24/2009
这道菜非常好。我煮熟的啊n an electric stove (unfortunately) and had to cut the rice simmer short due to uneven heating, but it turned out very well! Even had the characteristic scorch to the bottom layer! I got a beautiful rabbit at the farmer's market today. The recipe was not clear on the preparation, so I butchered it as follows: front legs intact, rear calves intact, butterflied thighs and tenderlons cut into just- bigger-than-bite-sized pieces. It is better to not use sinew, etc. for such a succulent dish. I cut down on the solo browning time and added 1 tsp. more salt when combining ingredients, and the meat was perfect. I cooked this for my Spanish advisor and she loved it! Seal of authenticity. Side note: This is not a forum on animal rights, etc. Please do not taint this beautiful dish with baseless, inappropriate opinions.
dmnsavage
Corvallis, OR
4/27/2008
看在老天爷的份上,用鸡,但如果你有the recipe is excellent and the technique is perfect for making great paella without a lot of fuss - just get everything ready first, and it only takes a few minutes. Also, this is a review site - how can you review something you won't even try???
Anonymous
Portland,Or
7/18/2007
Have an open mind - haven't you heard - it tastes like chicken and at the rate the rabbits have eaten my new flowers and other garden items I relish this dish!
Anonymous
BPT
5/5/2006
I made it with chicken and it was great.
Anonymous
Los Angeles
5/5/2006
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