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

Have a large platter nearby to hold all the meat that you will brown.
Heat a big skillet over medium [...]