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Arroz con conejo, caracoles y alcachofas
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Recipes by Cullera de Boix

Arroz con conejo, caracoles y alcachofas

Nivel de dificultad: Media

Personas: 4

Tiempo de presparación: 4h 30'


Ingredientes

  • 400 g de arroz
  • 1 conejo troceado
  • 6 alcachofas limpias, cortadas en y escaldaduras (dejad 2 cortadas por la mitad para terminar el plato)
  • 16 caracoles
  • 150 g de capipota hervido
  • 1 l de fondo de pollo y conejo (hecho con carcasas de pollo y huesos de conejo)
  • sal fina
  • pimienta blanca molida

 

Para el sofrito:

  • 1 cebolleta picada
  • 2 tomates rallados
  • 1 diente de ajo picado
  • un poco de vino blanco
  • aceite de oliva virgen extra

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Preparación

En una cazuela con aceite, marcar el conejo salpimentado y retirar. Añadir a la cazuela la cebolleta picada y el ajo picado, y dorarlos ligeramente. Incorporar el vino blanco, reducir el, y añadir el tomate rallado.

Cuando el sofrito esté bien cocido, añadir el arroz, el conejo y la sal, y mojarlo en el fondo de pollo y conejo. A media cocción, añadir el capipota cortado en dados, los caracoles (hervidos) y las alcachofas. Dejar cocer con un poco más de caldo.

Dejar reposar 2 min y emplatarlo. Agregar ½ alcachofa marcada a la plancha encima de cada plato de arroz.


Una paella con más jugo

Con algunos de los ingredientes clásicos de la paella valenciana, preparamos un arroz meloso impresionante

Si hablamos de arroz, conejo, alcachofas y caracoles, seguramente pensaréis en una paella valenciana. Y no vais del todo equivocados, porqué seguro que ha sido la inspiración de Xavier Matarrodona para crear este arroz. Pero la receta va un poco más allá. El vino blanco y el capipota le aportan jugosidad y sabor, y las alcachofas no sólo se utilizan para dar sabor. Aquí, se dejan bien grandes para que podamos disfrutar de ellas como es debido. Si queréis probar un arroz con un toque diferente, esta receta no os decepcionará, ni a vosotros ni a vuestros comensales. Buen provecho!

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