Hunter's Paella

• 1 rabbit, cut up
• Salt and freshly ground black pepper
• 5 tablespoons extra virgin olive oil
• 1/2 cup dry sherry
• 5 cups chicken or duck stock, or a mixture
• 1/4 teaspoon saffron threads
• 2 quails, quartered
• 1 medium onion, minced
• 1/2 medium red bell pepper, cored, seeded and minced
• 1/2 medium green bell pepper, cored, seeded and minced
• 4 garlic cloves, minced
• 1 bay leaf
• 1 sprig each fresh thyme and rosemary
• 1 teaspoon sweet paprika, preferably Spanish
• 4 ripe plum tomatoes, minced
• 3 cups short-grain rice, preferably Spanish
• Meat from 2 duck confit legs (available in specialty stores), skinned, in chunks
• 1 tablespoon minced parsley

1. Preheat oven to 400 degrees.
2. Season rabbit with salt and pepper.
3. Heat 1 tablespoon oil in saute pan.
4. Add rabbit and brown.
5. Stir in sherry, cover and place in oven 20 minutes, until rabbit is cooked.
6. Remove meat from pan and allow to cool.
7. Add stock to cooking liquid from rabbit.
8. Add saffron, bring to a simmer, then remove from heat.
9. Heat remaining oil in 17-inch paella pan over medium heat.
10. You may have to place pan on two burners, or use two smaller pans.
11. Add quails and brown.
12. Set aside.
13. Add onion, green and red pepper, garlic, bay leaf and herb sprigs to pan.
14. Cook very slowly, stirring from time to time, until lightly browned, about 15 minutes.
15. While vegetables are cooking, remove rabbit meat from bones in large chunks.
16. Add paprika and tomatoes to paella pan and cook until most liquid in pan has evaporated, about 10 minutes.
17. Add rice and saute briefly.
18. Add stock to pan, stir and simmer 10 minutes.
19. Tuck pieces of rabbit, quail and duck into rice.
20. Place in oven and bake 15 minutes.
21. Remove, cover loosely with foil and set aside 10 minutes.
22. Strew with parsley and serve.

rabbit, salt, extra virgin olive oil, sherry, chicken, saffron threads, onion, red bell pepper, green bell pepper, garlic, bay leaf, thyme, sweet paprika, tomatoes, shortgrain rice, parsley

Taken from cooking.nytimes.com/recipes/8007 (may not work)