Backyard Rabbit and Artichoke Paella

This is not one of the easiest recipes to prepare but it is one of my favorite way to entertain.  For staff parties I have a HUGE 40 inches across paella pan and it feeds them all and their spouses.  The recipe originally appeared in the grill issue of Gourmet magazine in 2008 and have made it dozens of times.

1 lemon, halved

6 medium artichokes (2 lb)

2 lb tomatoes (4 medium)

1 (2-2 1/2 lb) rabbit, cut into 12 pieces

2 teaspoons salt

1 teaspoon black pepper

6 tablespoons extra-virgin olive oil

1 red bell pepper, cut into 1-inch pieces

4 garlic cloves
½ cup slivered almonds
½ cup parsley leaves

1 teaspoon sweet Spanish smoked paprika

8 cups chicken stock or reduced-sodium chicken broth

1/4 teaspoon crumbled saffron threads

3 cups short or medium grain rice, preferably Spanish Bomba (1 lb)

a 22 ? inch wide charcoal grill and a 6 lb bag of hardwood charcoal or a 26
by 20 inch gas grill; a 16-18 inch polished carbon-steel paella pan

Squeeze juice from 1 lemon into a bowl of cold water, reserving remaining
half. Keeping stem attached, cut off top 2 inches of 1 whole artichoke.
Bend back outer leaves until they snap off close to base and discard several
more layers of leaves in same manner until exposed leaves are pale green at
top and yellow at base.

Trim dark green fibrous parts from base and sides with a sharp paring knife,
then rub cut surfaces with reserved lemon half.

Trim ½-inch from end of stem and trim sides of stem down to pale inner core
(don’t worry if remaining flesh is very thin), then cut artichoke lengthwise
into 8 wedges and cut out choke.

Rub cut surfaces with reserved lemon half and drop artichoke pieces into
acidulated water. Trim remaining artichokes in same manner.

Cut a shallow X in bottom of each tomato with a sharp paring knife and
blanch in a 3 quart saucepan of boiling water for 10 seconds. Transfer
tomatoes with a slotted spoon to a bowl of ice and cold water to cool.
Peel tomatoes, then discard seeds and finely chop.

Combine garlic, almonds and parsley in the food processor and process with an on/off motion to form a rough paste

Prepare grill for cooking over direct heat with medium hot charcoal (medium
high heat for gas).

Drain artichokes and pat dry between paper towels.

Pat rabbit dry and sprinkle with 1 teaspoon salt and freshly ground pepper.

Heat chicken stock with saffron and keep aet a low simmer.

Heat oil in paella pan on grill rack, covered with grill lid, until oil is
hot but not smoking. Using pot holders, swirl oil in pan to evenly
distribute it, then remove lid and brown rabbit well on all sides, turning,
about 8 minutes total. Transfer  browned rabbit pieces to a plate and set aside.

Add artichokes and bell pepper to center of pan and cook, stirring and
turning artichokes frequently, until artichokes are golden brown, about 4
minutes.

Add tomatoes, garlic paste, and remaining teaspoon salt and cook, stirring, until
mixture is thickened, about 6 minutes.

Sprinkle mixture with paprika and let cook, undisturbed, 1 minute, add the rice and stir to coat well for 2 minutes. Return rabbit to the pan and add the stock and saffron mixture.

Sit in stock and saffron.

On charcoal grill: increase heat to high by stoking the charcoal, then cover
paella with grill lid.

Cook, covered, rotating pan a quarter turn every 5 minutes, until all of
the liquid is absorbed and each grain of rice is distinct and just tender
(similar to al dente), 20 to 25 minutes. (If all liquid has evaporated and
rice is still not tender, sprinkle tepid water, a tablespoon at a time, over
rice where needed and cook for 1 to 2 minutes more.)

Carefully remove pan from grill, then cover with a clean kitchen towel and
let stand for 5 minutes before serving.

On gas grill: Follow instructions above, starting with heat on high. After
rice has been cooking for 10 minutes, reduce heat to medium and, continuing
to turn pan a quarter turn every 5 minutes, cook until all of liquid is
absorbed and each grain of rice is distinct and just tender (similar to al
dente), 10 to 15 minutes more. (If all liquid has evaporated and rice is
still not tender, sprinkle tepid water, a tablespoon at a time, over rice
where needed and cook for 1 to 2 minutes more.)

Carefully remove pan from grill, then cover with a clean kitchen towel and
let stand for 5 minutes before serving.

Additional notes: If your paella pan does not have heatproof handles, wrap
a double thickness of foil around handles before placing pan on the
grill. Italian
Carnaroli and Japanese sushi rice also work, however long-grain or parboiled
varieties do not. If unable to grill outdoors, paella can also be cooked on
a stovetop. Follow procedure for gas grill above, keeping paella pan
uncovered at all times during cooking, browning rabbit over high heat, then
reducing heat to medium-high once stock is added. Simmer paella until all
the liquid has evaporated and rice is distinct and just tender (similar to
al dente), 15-20 minutes. (If all liquid has evaporated and rice is still
not tender, sprinkle tepid water, a tablespoon at a time, over rice where
needed and cook for 1 to 2 minutes more.)