- 1 whole rabbit (about 2 pounds), cut into about 12 pieces
- Salt and freshly ground pepper
- 6 tablespoons extravirgin olive oil
- 6 medium artichokes (about 2 pounds), trimmed, tough parts of leaves removed, cut into eighths, and choke scraped out
- 1 red bell pepper, cored, seeded, and cut into 1-inch-square pieces
- 2 garlic cloves, finely chopped
- 4 ripe medium tomatoes, peeled, seeded, and finely chopped or coarsely grated
- 1 teaspoon sweet pimenton
- 8 cups Chicken Stock
- 2 pinches saffron threads (about 20 total), lightly toasted and ground
- 3 cups short or medium grain rice
- Season the rabbit generously with salt and pepper. In a 16-to 18-inch paella pan, heat the oil over medium heat. Add the rabbit and cook until browned, about 5 minutes. Transfer to a large platter.
- Prepare the sofrito in the same pan. Add the artichokes and bell pepper and cook over medium heat for 5 minutes. Add the garlic, tomatoes, and 2 pinches of salt and cook, stirring from time to time, over medium-low heat until the tomato begins to darken, about 5 minutes.
- Return the rabbit to the paella pan along with any juices from the platter, and cook, stirring from time to time, until the sofrito is pasty, about 5 minutes.
- When the sofrito is ready, sprinkle in the pimentón, letting the flavors meld for a few seconds while stirring constantly. Add the chicken stock, bring to a simmer, and simmer for 10 minutes.
- Sprinkle in the saffron. Taste for salt and adjust the seasoning as needed. Increase the heat to high and bring the liquid to a boil. Sprinkle in the rice. With a wooden spoon probe the pan to make sure the rice is evenly distributed. Do not stir again. Cook, uncovered, for 10 minutes over high heat.
- Reduce the heat to low and cook for an additional 8 minutes, or until the liquid is absorbed and the rice is al punto, with just a bite to it.
- Remove the paella from the heat, cover with paper towels, and let rest for 5 minutes before serving.