Catalan arròs a la cassola with meats

Ingredients

• 320 g of rice
• 400 g of chicken
• 200 g of rabbit
• 100 g of pork belly
• 150 g of fresh green peas
• 2 globe artichokes
• 2 tomatoes
• 2 onions
• 1 bell pepper
• 3 cloves of garlic
• A pinch of saffron
• 4 tablespoons of olive oil
• 1 teaspoon of salt
• A pinch of black pepper
• A pinch of sugar
• approximately 800 ml of boiling water

Heat a generous amount of oil in a cast-iron skillet and brown the chicken pieces, rabbit pieces, and small, evenly cut pieces of pork in the skillet. Remove from the skillet and set aside.

In the same pan, finely chop the onion and sauté until softened. Once the onion has softened, add the finely chopped bell pepper, followed by the grated tomatoes, with a pinch of sugar to reduce the acidity.

Add the chopped globe artichoke and rice, then stir.

Pour the in the boiling water with the pre-cooked green peas, and cook over high heat for a few minutes, then reduce the heat and continue to cook.

In a mortar, grind the garlic and saffron, then mix with a little water and pour into the ramekin.

Season with salt and pepper, then bring to a boil. The dish will be ready in about 16 minutes.