Prep 1 hr 15 mins
Cook 25 mins
Use a paella pan
- 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 1 quart veal broth, plus additional
- beef broth or veal broth, as necessary
- 1 cup red wine
- 1⁄4 teaspoon saffron thread
- 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 or 2 1⁄2 cups valencia rice
- Have a large platter nearby to hold all the meat that you will brown.
- Heat a big skillet over medium heat; swirl in 2 tablespoons olive oil.
- Add in quails and brown on both sides, about 8 minutes in total; transfer to platter.
- Add choizo to skillet, cook/stir until well browned, about 8 minutes; transfer to platter; cover and set in the refrigerator.
- Drain all but 2 tablespoons fat from the pan; add in rabbit quarters.
- Cook, turning once, until browned, about 8 minutes.
- Pour in the broth, red wine, and saffron; bring to a simmer, scraping up any browned bits in the pan.
- Cover, decrease heat to low, and simmer slowly until the rabbit is tender and cooked through, about 30 minutes.
- Remove rabbit to the platter and cool until you can handle it, about 10 minutes.
- Keep the cooking liquid warm in the skillet over very low heat; you should have about 4 cups broth (add more if necessary).
- Once the rabbit has cooled, take the meat off the bones, discarding the bones, and cutting the meat into bite-sized pieces.
- Also take the meat off the duck confit legs, shredding it with a fork; set all the meat aside at room temperature.
- Position oven rack in the center of the oven; preheat to 375°.
- 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.
- Add in garlic and cook for 1 minute.
- Stir in tomatoes, thyme, smoked paprika, salt, and bay leaf; cook/stir until almost all the liquid has been absorbed, about 10 minutes.
- Add the rice to the pan and stir over the heat until translucent, about 1 minute.
- Strain the warmed broth mixture into the pan and bring to a simmer; cook, uncovered, for 10 minutes.
- Tuck all the meat into the simmer sauce, arranging it around the pan.
- Place in the oven and bake until almost all the liquid has been absorbed and rice is fairly tender, about 15 minutes.
- Transfer to a wire rack, cover tightly with foil, and set aside at room temperature for 10 minutes before serving.
- **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.