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1
Have a large platter nearby to hold all the meat that you will brown.
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2
Heat a big skillet over medium heat; swirl in 2 tablespoons olive oil.
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3
Add in quails and brown on both sides, about 8 minutes in total; transfer to platter.
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4
Add choizo to skillet, cook/stir until well browned, about 8 minutes; transfer to platter; cover and set in the refrigerator.
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5
Drain all but 2 tablespoons fat from the pan; add in rabbit quarters.
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6
Cook, turning once, until browned, about 8 minutes.
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7
Pour in the broth, red wine, and saffron; bring to a simmer, scraping up any browned bits in the pan.
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8
Cover, decrease heat to low, and simmer slowly until the rabbit is tender and cooked through, about 30 minutes.
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9
Remove rabbit to the platter and cool until you can handle it, about 10 minutes.
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10
Keep the cooking liquid warm in the skillet over very low heat; you should have about 4 cups broth (add more if necessary).
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11
Once the rabbit has cooled, take the meat off the bones, discarding the bones, and cutting the meat into bite-sized pieces.
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12
Also take the meat off the duck confit legs, shredding it with a fork; set all the meat aside at room temperature.
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13
Position oven rack in the center of the oven; preheat to 375u00b0.
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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.
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15
Add in garlic and cook for 1 minute.
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16
Stir in tomatoes, thyme, smoked paprika, salt, and bay leaf; cook/stir until almost all the liquid has been absorbed, about 10 minutes.
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17
Add the rice to the pan and stir over the heat until translucent, about 1 minute.
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18
Strain the warmed broth mixture into the pan and bring to a simmer; cook, uncovered, for 10 minutes.
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19
Tuck all the meat into the simmer sauce, arranging it around the pan.
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20
Place in the oven and bake until almost all the liquid has been absorbed and rice is fairly tender, about 15 minutes.
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21
Transfer to a wire rack, cover tightly with foil, and set aside at room temperature for 10 minutes before serving.
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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.
