Valencian-Inspired Paella

Instructions

Defrost the duck if needed, then remove the organs and the sauce packet. Cut off the tail, trim away the neck skin, and quarter the duck. Put the duck pieces, spine, neck skin and tail in a large pot with the rabbit, onion and green pepper, cover with water, and boil at a moderate pace for about an hour.

Lift out the rabbit and the quartered duck and let them cool, leaving the neck, tail and spine in the pot. Peel the skin from the duck and return it to the pot. Pull the meat from the rabbit and duck bones and set it aside, then put the bones back into the pot.

Boil until the liquid has reduced to half its original volume. Discard the bones and skin and strain the broth. Add the saffron and/or food coloring and simmer for 2 to 3 minutes, until the broth turns orange-yellow.

If using artichokes, cut off the stems and rinse everything well. Boil the artichokes and stems for about 20 minutes, then cool them under cold water. Cut away the leaves and scoop out the spiny threads, keeping the hearts and stems for the paella.

Heat the olive oil in a paellera over high heat until it shimmers. Sear the pepper strips and remove them. Add the chicken with a tablespoon of salt and cook it about halfway, then add the duck and rabbit and sauté until golden brown.

Stir in the diced peppers and cook for 1 minute. Clear a space in the center and sauté the garlic until brown, watching closely because it burns fast. In the same space cook the tomatoes for about a minute, then mix everything together and stir in the paprika.

Add the rice and stir until every grain is coated. Pat the mixture level and pour in the broth until it nearly reaches the top of the pan.

Tuck in the rosemary branches, artichoke hearts and stems. Reduce the heat to low and simmer for 10 minutes.