INGREDIENTS

  • 6 tablespoons olive oil
  • 3 quail , quartered
  • 1/2 lb chorizo sausage , preferably dried Spanish chorizo, cut into 1-inch pieces
  • 1 small rabbit , quartered
  • 1 quart beef broth or veal broth , plus additional
  • beef broth or veal broth , as necessary
  • 1 cup red wine
  • 1/4 teaspoon saffron threads
  • 2 duck confit , legs
  • 1 large yellow onion , chopped
  • 6 garlic cloves , chopped
  • 1 3/4 cups canned diced tomatoes
  • 2 teaspoons stemmed fresh thyme
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon salt
  • 1 bay leaf
  • 2 1/2 cups arborio rice orvalencia valencia rice

DIRECTIONS

  1. Have a large platter nearby to hold all the meat that you will brown.
  2. Heat a big skillet over medium heat; swirl in 2 tablespoons olive oil.
  3. Add in quails and brown on both sides, about 8 minutes in total; transfer to platter.
  4. Add choizo to skillet, cook/stir until well browned, about 8 minutes; transfer to platter; cover and set in the refrigerator.
  5. Drain all but 2 tablespoons fat from the pan; add in rabbit quarters.
  6. Cook, turning once, until browned, about 8 minutes.
  7. Pour in the broth, red wine, and saffron; bring to a simmer, scraping up any browned bits in the pan.
  8. Cover, decrease heat to low, and simmer slowly until the rabbit is tender and cooked through, about 30 minutes.
  9. Remove rabbit to the platter and cool until you can handle it, about 10 minutes.
  10. Keep the cooking liquid warm in the skillet over very low heat; you should have about 4 cups broth (add more if necessary).
  11. Once the rabbit has cooled, take the meat off the bones, discarding the bones, and cutting the meat into bite-sized pieces.
  12. Also take the meat off the duck confit legs, shredding it with a fork; set all the meat aside at room temperature.
  13. Position oven rack in the center of the oven; preheat to 375°.
  14. Heat a 14 inch paella pan over medium heat; swirl in the remaining 4 tablespoons oil and add in onion; cook/stir until translucent, about 4 minutes.
  15. Add in garlic and cook for 1 minute.
  16. Stir in tomatoes, thyme, smoked paprika, salt, and bay leaf; cook/stir until almost all the liquid has been absorbed, about 10 minutes.
  17. Add the rice to the pan and stir over the heat until translucent, about 1 minute.
  18. Strain the warmed broth mixture into the pan and bring to a simmer; cook, uncovered, for 10 minutes.
  19. Tuck all the meat into the simmer sauce, arranging it around the pan.
  20. Place in the oven and bake until almost all the liquid has been absorbed and rice is fairly tender, about 15 minutes.
  21. Transfer to a wire rack, cover tightly with foil, and set aside at room temperature for 10 minutes before serving.
  22. **If you are using standard canned beef broth, enrich it with 2 teaspoons beef or veal demiglace, found in the freezer case of high-end markets.