Rice With Rabbit
To do this you will need a rabbit, green pepper, a spring onion, a tomato, half a bell pepper, a small carrot, oil, salt, 300 grams of rice, saffron and twice as much water as Japanese rice.
Chop and sauté all the vegetables in a paella pan with oil. Once browned, add the chopped and well-seasoned rabbit. In about five minutes you will find it golden brown, time to add the rice and sauté.
Later add the boiling water along with the saffron. Let it cook for 10 minutes and adjust the salt if necessary. Put it in the oven for ten more minutes and serve.
Saffron mushrooms with polenta
For two people you will need 50 grams of ricotta, 200 grams of mushrooms, a spring onion, half a lemon, a clove of garlic, 200 milliliters of white wine, olive oil, water, salt, tarragon, a few strands of saffron, coriander and basil.
To prepare the polenta you will need 25 grams of butter, 100 grams of polenta, 500 milliliters of water, 4 tablespoons of flour, salt, olive oil and a pinch of chili.
Chop the garlic and onion very finely. Sauté them in a saucepan with oil. Add the whole, clean mushrooms and season.
Toast the saffron and add it. Add the white wine, let it evaporate and add a few drops of lemon juice and the fresh tarragon leaves. Add water and simmer for one to two hours.
For the polenta, boil a saucepan with water and salt, add the polenta little by little, add the butter and stir until it thickens. Transfer it to a bowl and cut it, once cooled, into sticks.
Mix the chili with the flour and coat the polenta sticks. Now, fry them in a pan.
Serve the mushrooms accompanied by the sauce with chopped ricotta cheese, polenta and sprinkle with chopped basil and cilantro.
Saffron cuttlefish stew
For 6 people you will need a couple of cuttlefish, fish bones, an onion, four potatoes, a couple of cloves of garlic, a tomato, a green pepper, water, saffron, bay leaf, parsley, oil and salt.
With the thorns, parsley and an onion, make a quick broth for 15 minutes, well seasoned and strained.
Sauté an onion, add the diced pepper, sauté, grate the tomato and add it and cook for at least 5 more minutes.
Crush the potatoes and add them to the casserole, clean and peeled. Later add the chopped and seasoned cuttlefish. Add the broth, a bay leaf.
Mash the garlic with the saffron and a little broth. Add it to the pot when it starts to boil. Adjust salt and cook for half an hour.