Paella Pan - A classic tool used to cook paella, ensuring even heat distribution and authentic flavors.
Rice Cooker - A rice cooker allows for precise control over the cooking of rice, which is a key ingredient in paella.
Rice Cooking Bowl - A specialty bowl for making large quantities of rice, ideal for recipes that require a significant amount.
Large Skillet - A versatile kitchen tool that can be used to sauté vegetables and cook the rabbit as required in the paella recipe.
Artichoke Hearts Packet - Prepares artichokes efficiently for use in your dish, making cleaning and trimming more manageable.
Cast Iron Dutch Oven - An excellent substitute for a traditional paella pan, known for even heat distribution and retention.
Heavy Duty Roasting Pan - Useful in the preparation of ingredients that require roasting, such as vegetables and meats for paella.
Sauté Pan - Ideal for sautéing the rabbit, onions, and garlic that are essential in crafting a rich paella sauce.
Silicone Basting Brush - Useful for evenly spreading oils or butter, which can be part of the preparation process in making paella.
Olive Oil Sprayer - Makes it easier to lightly coat dishes or pans, including those used for cooking paella.
1 lemon, halved
6 medium artichokes (2 lb)
2 lb tomatoes (4 medium)
1 (2- to 2 1/2-lb) rabbit, cut into 12 pieces
2 teaspoons salt
1/2 teaspoon black pepper
6 tablespoons extra-virgin olive oil
1 red bell pepper, cut into 1-inch pieces
4 garlic cloves, finely chopped
1 teaspoon sweet Spanish smoked paprika*
8 cups chicken stock or reduced-sodium chicken broth
1/8 teaspoon crumbled saffron threads
note, below)",
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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