We chop the meat of half a rabbit into not very large tacos, we salt it, and we put it to brown in a pan with a little oil and a few cloves of garlic like when we make rabbit with garlic. On the other hand, we heat the meat broth, preferably homemade. In the broth, we dilute the saffron.
While the rabbit is browning, chop the tomato and pepper into small pieces and when the meat is well browned, first add the pieces of pepper, and then the tomatoes, leaving the whole to poach. When the meat and the sauce are to our liking, add a teaspoon of paprika and riceproceeding to lightly fry it.
After two minutes, add the broth, reposition the slices and raise the heat until the broth begins to boil. let cook eight minutes on high heat and another seven on low heat. If necessary and we see that the paella is drying out before time, we add a little more water, but if everything goes well, with the indicated amounts it will be perfect.
We ended up putting some sprigs of rosemary on the rice and covering the paella with a kitchen cloth, leaving it to rest for five to ten minutes before serving. The intense flavor of this traditional rice will please everyone at home, guaranteed.