Paella All'Aragonese

Preparation:

Preparation: Clean the rabbit, wash it, cut it into 12 pieces and cook it in oil. In the same oil, cook the veal with the onion, the celery cut into cubes, the peppers into strips. Add the peas and, at the last moment, the green beans that you will have already boiled, the fish in the soup. Boil the artichokes and asparagus. Crush the garlic in the mortar, with the saffron and the tomato pulp. Mix the rice with everything prepared in the cooking container, add the chopped and peeled sausage, keeping the asparagus and artichokes separate which, cut into wedges, will be dipped in the oil: Add the broth. Boil for 5 minutes, then place the covered container in the oven and leave it for 10 minutes. Remove the lid and decorate the paella with prawns, artichoke wedges and asparagus tips. Leave in the oven for another 7 minutes and then let the preparation rest for 5 minutes before serving.