Burballes amb conill

To start, cut the rabbit into small pieces and season with salt to taste. In a large pan with olive oil, fry the rabbit until golden brown. Remove the rabbit from the pan and set aside. In the same oil, fry a chopped onion, some garlic and two grated ripe tomatoes until they are very tender and caramelized. Add sweet paprika and a bay leaf. Next, add clean and quartered artichokes, fresh peas and sliced mushrooms. Stir well to combine all the flavors. Put the rabbit back in the pan, add water or meat stock to cover the ingredients and let it simmer for about 20 minutes. Add the burballas, which are a type of flat, short pasta, and cook until done, about 10-12 minutes. Season with salt and pepper, and let rest for a few minutes before serving.

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