Rice with Pigeons
Ingredients
For 4 people:
250 grams of rice. 4 pigeons. 1/2 rabbit. 200 grams of sobrasada. 1/2
medium butifarron. 200 grams of peas. 2 medium artichokes. 1 medium
onion. 2 cloves of garlic. 2 tomatoes. 150 grams of mushrooms. 1 bundle
of parsley. 1 small bobby. 40 milliliters of olive oil. Saffron to the
pleasure. Pepper with moderation. Marine salt.
Way of Preparation
First we have to clean the pigeons very well, to take out them the
tripes, to open it for the half and to clean them very well with
abundant water and lemon. We proceed to cut the pigeons in rooms and the
breasts in small pieces. The same thing makes with the rabbit, to cut it
in pieces, to wash it very well and to dry it. On the other hand we cut
the butifarron in small slices and you die. We clean the artichokes, we
cut them the shafts, discarding the leaves hard of the exterior. We cut
them in pieces and we leave in water with lemon so that they are not
oxidized or blacken. We have left to peel the onion, the garlics, the
tomatoes and to chop it all very fine one and for separate. Next we
proceed to wash the mushrooms, we dry them and we cut for the half. It
is the moment to put in the fire a pan of mud with olive oil and to
braise in her the onion and when it is tender, we add him the garlics
and the tomatoes. We remove it until he has been formed a consistent
sauce. We add the pigeons, the rabbit, the butifarrón slices and the
sobrasada, we give him some turns and we add the rice and the vegetables,
covering it with abundant water and allowing it to cook, to slow fire
during about 20 minutes. Lastly in a mortar we pound the strands of
saffron that we want, the parsley and the small bobby as it is our
pleasure. We mix everything with some broth and we water the rice with
it, some minutes before serving it to our table.
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