Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      cups          chicken stock
     1/2  teaspoon      saffron
     1/2  cup           extra-virgin olive oil
   1                    rabbit - -- (2 1/2 to 3 lbs),
                        -- cut 8 pieces
   8                    chicken thighs
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   1      pound         chorizo sausage -- cut 8 pieces
   1                    spanish onion -- chopped 1/2" dice
   1                    red bell pepper -- cut 1/2" dice
   1                    green bell pepper -- cut 1/2" dice
  10                    garlic cloves -- thinly sliced
   4                    tomatoes -- chopped 1/2" cubes,
                        juice and seeds reserved
   3      tablespoons   spanish paprika
     1/2  cup           peas -- shucked
     1/2  cup           romano wax beans -- cut 1" lengths
   2                    pimentos -- roasted, and
                        cut in 1/2" wide strips
   3      cups          short-grain spanish or Italian arborio
                        rice
  24                    olives -- green valencians

Preparation:

Heat chicken broth with saffron to a boil and keep warm. On to an open fire of grapevine clippings, or a hot grill, or two burners on a stove, place an 18-inch to 22-inch paella pan. Place 1/2 cup oil in pan and heat. Season the rabbit pieces and chicken, place into pan, brown well and remove. Add chorizo, onion, green and red pepper, garlic, tomatoes, paprika, peas, beans, pimentos and stir over medium heat for 4 to 5 minutes. Add rice and stir it around for 3 to 4 minutes. Add all chicken stock and place in rabbit and chicken pieces and olives and cook without stirring until rice is done and liquid is absorbed, about 20 minutes. Serve hot and now. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A37)