Winter Paella with Rabbit, Quail and Duck Confit
Instructions:
- Have a large platter standing by to hold all the meat that you’ll brown. Heat a large skillet over medium heat. (If you’re going to use a 14- inch cast-iron pan to make the paella, use it to brown the meat.) Swirl in 2 tablespoons olive oil, then slip in the quails and brown on both sides, about 8 minutes in total. Transfer to the platter.
- Add the chorizo and cook, stirring often, until well browned, about 5 minutes. Transfer to the platter as well; cover and set in the refrigerator.
- Drain all but 2 tablespoons fat from the pan and slip the rabbit quarters into the pan. 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, reduce the heat to low, and simmer slowly until the rabbit is tender and cooked through, about 30 minutes. Remove the 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, so you can handle it, take the meat off the bones, discarding the bones and cutting the meat into bite-sized pieces. Also take the meat off the duck confi t legs, shredding it with a fork. Set all the meat aside at room temperature.
- Position the rack in the center of the oven and preheat the oven to 375°F.
- Heat a 14-inch paella pan or cast-iron skillet over medium heat. Swirl in the remaining 4 tablespoons (1⁄4 cup) oil and add the onion. Cook, stirring often, until translucent, about 4 minutes. Add the garlic and cook for 1 minute.
- Stir in the tomatoes, thyme, smoked paprika, salt, and bay leaf. Cook, stirring often, 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 (thereby removing any bits of bones and such) and bring to a simmer. Cook, uncovered, for 10 minutes.
- Tuck all the meat into the simmering sauce, arranging it around the pan. Place in the oven and bake until almost all the liquid has been absorbed and the rice is fairly tender, about 15 minutes. Transfer to a wire rack, cover tightly with aluminum foil, and set aside at room temperature for 10 minutes before serving.
- Note: If you use standard canned beef broth, enrich it with 2 teaspoons beef or veal demiglace, found in the freezer case of high-end markets