Ingredients

1 lemon, halved

6 medium artichokes (2 lb)

2 lb tomatoes (4 medium)

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

2 teaspoons salt

1/2 teaspoon black pepper

6 tablespoons extra-virgin olive oil

1 red bell pepper, cut into 1-inch pieces

4 garlic cloves, finely chopped

1 teaspoon sweet Spanish smoked paprika*

8 cups chicken stock or reduced-sodium chicken broth

1/8 teaspoon crumbled saffron threads

3 cups short- or medium-grain rice, preferably Spanish Bomba (1 1/4 lb; see cooks' note, below)

• Special equipment: a 22 1/2-inch-wide charcoal grill and a 6-lb bag of hardwood charcoal or a 26- by 20-inch gas grill; a 16- to 18-inch polished carbon-steel paella pan

Description

Although It May Take A Bit Of Effort To Procure The Proper Pan And Ingredients To Make This Dish, It's Definitely Worth The Trouble. Brick-red...

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