Paella Con Conejo (Rabbit Paella)

Place the chicken and rabbit in a bowl and rub generously with salt, pepper, 1/2 teaspoon of the paprika and half the garlic. Let stand for 10 to 15 minutes.

Place the chicken stock in a medium-size saucepan and bring to a simmer. Add the saffron and keep the stock at a simmer until ready to use.

Place 4 tablespoons of the olive oil in a 15- or 16-inch paella pan set over a single burner over medium heat until it starts to smoke.

Add the chicken and rabbit and brown, turning several times, for 6 to 7 minutes. Add the pole beans, butterbeans and artichoke hearts and stir until the vegetables begin to brown, 2 to 8 minutes. Push everything to the edge of the pan, where it's not as hot.

Add the remaining 1 tablespoon olive oil to the center of the paella pan. Add the remaining garlic and cook until fragrant, about 30 seconds. Add the tomatoes to the center of the pan, reduce the heat to low, and cook, stirring the tomatoes several times, until they are thickened and reduced, 5 to 7 minutes.

Using two wooden spoons, push the meat and the vegetables toward the center of the pan and mix them up with the tomatoes. Add the remaining 1 teaspoon paprika and the cayenne and stir for a few seconds.

Preheat oven to 425 degrees F.

Add the rice to the paella pan and stir it gently to coat with the pan mixture. Pour in 4 cups of the simmering stock, keeping the remaining stock simmering in case it is needed later.

Set the paella pan over two burners, stir in the rosemary, and shake the pan gently to distribute the rice evenly. Cook over medium heat until the cooking liquid is almost level with the rice but the rice is still rather soupy, about 7 minutes.

Periodically move and rotate the pan so that the liquid boils evenly. If the liquid is absorbed too fast and the rice still seems too raw, sprinkle on some more stock.

Transfer the paella pan to the oven and bake until the rice is tender but still a little al dente, about 15 minutes. Check the paella a few times and sprinkle in more stock if the rice seems too al dente.

Remove the paella from the oven, cover with aluminum foil and let stand for 5 minutes. Uncover the pan and let stand for another 10 minutes (the rice gets better as it stands). Garnish with the roasted peppers and serve.

Recipe Source: Adapted from "The New Spanish Table" by Anya von Bremzen (Workman, $22.95)