Paella with Rabbit and Artichokes

• 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 (see Notes)
• 1 teaspoon sweet pimenton
• 8 cups Chicken Stock
• 2 pinches saffron threads (about 20 total), lightly toasted and ground (see Notes)
• 3 cups short or medium grain rice

1. Season the rabbit generously with salt and pepper.
2. In a 16-to 18-inch paella pan, heat the oil over medium heat.
3. Add the rabbit and cook until browned, about 5 minutes.
4. Transfer to a large platter.
5. Prepare the sofrito in the same pan.
6. Add the artichokes and bell pepper and cook over medium heat for 5 minutes.
7. 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.
8. 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.
9. When the sofrito is ready, sprinkle in the pimenton, letting the flavors meld for a few seconds while stirring constantly.
10. Add the chicken stock, bring to a simmer, and simmer for 10 minutes.
11. Sprinkle in the saffron.
12. Taste for salt and adjust the seasoning as needed.
13. Increase the heat to high and bring the liquid to a boil.
14. Sprinkle in the rice.
15. With a wooden spoon probe the pan to make sure the rice is evenly distributed.
16. Do not stir again.
17. Cook, uncovered, for 10 minutes over high heat.
18. 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.
19. Remove the paella from the heat, cover with paper towels, and let rest for 5 minutes before serving.

rabbit, salt, extravirgin olive oil, artichokes, red bell pepper, garlic, tomatoes, sweet pimenton, chicken, saffron threads, short

Taken from www.cookstr.com/recipes/paella-with-rabbit-and-artichokes (may not work)