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