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English: Broadcast: 6/3/19 Cooking program in which a recipe is made every day with Andalusian products, presented by chef Enrique Sánchez. Today, rabbit and artichoke rice. Ingredients 1 rabbit, chopped 4 garlic cloves 2 leeks 2 green Italian peppers 4 tomatoes 200 g green beans 6 artichokes 100 g chorizo 2 glasses of rice 5 glasses of meat broth Saffron threads and fresh rosemary Extra virgin olive oil, salt and pepper Preparation Season the meat with salt and pepper and begin to brown it, in a paella pan or saucepan, with a dash of extra virgin olive oil. Add the whole, crushed garlic cloves and the chopped leek and peppers. Add a few saffron strands and the chorizo cut into small cubes. Let it cook for a few minutes. Chop the tomatoes and add them to the sauce together with the green beans, removed from the side threads and cut into small portions, and the artichoke hearts. Add the rice, fry briefly and pour in the broth, in the proportion of 2 and a half glasses of broth for each glass of rice. Let it start to boil over high heat, stir for a couple of minutes and finish cooking, in the oven preheated to 240ºC, until it has boiled for 15 minutes. After this time, remove the rice from the oven, scatter a few sprigs of rosemary on top and bring to the table.