Paella with Rabbit and Artichokes

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)
• 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

Instructions

1. 1

   Squeeze juice from 1 lemon half into a bowl of cold water, reserving remaining half.

2. 2

   Keeping stem attached, cut off top 2 inches of 1 whole artichoke.

3. 3

   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.

4. 4

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

5. 5

   Trim 1/4 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.

6. 6

   Rub cut surfaces with reserved lemon half and drop artichoke pieces into acidulated water.

7. 7

   Trim remaining artichokes in same manner.

8. 8

   Cut a shallow X in bottom of each tomato with a sharp paring knife and blanch in a 3-quart saucepan of boiling water 10 seconds.

9. 9

   Transfer tomatoes with a slotted spoon to a bowl of ice and cold water to cool.

10. 10

    Peel tomatoes, then discard seeds and finely chop.

11. 11

    Prepare grill for cooking over direct heat with medium-hot charcoal (medium-high heat for gas); see Grilling Procedure Drain artichokes and pat dry between paper towels.

12. 12

    Pat rabbit dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.

13. 13

    Heat oil in paella pan on grill rack, covered with grill lid, until oil is hot but not smoking.

14. 14

    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.

15. 15

    Move browned rabbit pieces to outer edge of pan to slow down cooking while artichokes and bell pepper cook.