100 gr grated tomato / 3,52 ounces
180 ml olive oil
100 g red bell pepper cut in long thin strips /3,52 ounces
2 cloves garlic
1 sprig parsley
salt, thyme and food colouring
Heat half of the oil in a pan. Cut the pepper into strips and fry. These are kept apart for the final garnish of the paella. Clean the artichokes, cut them into 8 pieces and fry in the remaining oil of the peppers. Then keep them apart.
In the remaining oil fry the rabbit with a little salt and thyme. Meanwhile heat water in a pot. When the rabbit is well fried, put it in the pot with water and colouring. Cook for at least 15 minutes.
Put the pan on the fire with the other half the oil and the chopped tomatoes. Fry and add the saffron, garlic and parsley. Add the rice and stir continiously so that they do not burn. When the rice turns a bit white add everything from the pot and the reserved artichokes. Cook for 13-14 minutes, check the salt. After the first 7 minutes, garnish with the fried red pepper. Add the lemon juice.