Preheat the oven to 170ºC and program to heat up and down. Leave on during the whole process.
Pour and spread the noodles on an oven-safe tray and brush with extra virgin olive oil. Put in the oven for 20 minutes. Preferably, stir every 5 minutes so that they all brown evenly. Remove from the oven, drain and reserve.
Peel the artichokes until the heart is obtained and discard the most fibrous parts. Cut into quarters.
In a pot, sauté the chopped rabbit until golden brown and then add the artichokes. Remove from the heat and reserve.
Peel and chop the onion and garlic cloves, and cut the tomatoes into small cubes. In the same pot with the rabbit and the artichokes, make the “sofrito”. Start by browning the onion and garlic, then add the tomato. Blend and reserve.
Meanwhile, boil the vegetable broth.
In the same pot that has been used, introduce and mix all the ingredients: “sofrito”, artichokes, rabbit and noodles. Cover with the vegetable broth and bring to a boil for 5 minutes and then bake for 10 minutes. Add broth if it evaporates too quickly and prevent it from drying out.
Serve the fideuà. Optionally prepare an aioli.
Ingredients
Directions
Preheat the oven to 170ºC and program to heat up and down. Leave on during the whole process.
Pour and spread the noodles on an oven-safe tray and brush with extra virgin olive oil. Put in the oven for 20 minutes. Preferably, stir every 5 minutes so that they all brown evenly. Remove from the oven, drain and reserve.
Peel the artichokes until the heart is obtained and discard the most fibrous parts. Cut into quarters.
In a pot, sauté the chopped rabbit until golden brown and then add the artichokes. Remove from the heat and reserve.
Peel and chop the onion and garlic cloves, and cut the tomatoes into small cubes. In the same pot with the rabbit and the artichokes, make the “sofrito”. Start by browning the onion and garlic, then add the tomato. Blend and reserve.
Meanwhile, boil the vegetable broth.
In the same pot that has been used, introduce and mix all the ingredients: “sofrito”, artichokes, rabbit and noodles. Cover with the vegetable broth and bring to a boil for 5 minutes and then bake for 10 minutes. Add broth if it evaporates too quickly and prevent it from drying out.
Serve the fideuà. Optionally prepare an aioli.
