1 litre rabbit stock or good-quality fresh chicken stock
175g fine beans, stalk ends trimmed
3 tbsp olive oil
750g rabbit pieces
1 medium onion, finely chopped
½ tsp chilli flakes
5 garlic cloves, finely chopped
Leaves from 3 x 5cm fresh rosemary sprigs
½ tsp sweet pimentón (Spanish smoked paprika) or paprika
350g vine tomatoes, skinned and chopped
400g paella rice (such as calasparra or bomba)
300g jar artichokes in olive oil, drained
225g tinned cannellini or haricot beans, drained and rinsed
8 small bay leaves
1 lemon, cut into wedges, to serve.
Put the saffron and stock in a saucepan over a low heat, bring to a simmer, then turn off the heat. Drop the fine beans in a pan of boiling, salted water, cook for 4 minutes until tender, then drain and refresh under cold water.
Heat 2 tbsp of the olive oil in a paella pan or large frying pan over a medium heat. Season the rabbit and fry until nicely golden on both sides. Lift onto a plate.
Add the remaining tablespoon of oil, the onion and the chilli flakes to the paella pan and cook gently for 6-7 minutes until soft and golden. Add the garlic, rosemary leaves and pimentón and cook for 1 minute, then add the tomatoes and cook for 2 minutes. Stir in the stock, then bring to the boil. Taste and season.
Sprinkle the rice into the pan, making sure it is evenly distributed over the base. Arrange the rabbit pieces, artichokes, tinned beans and bay leaves around the pan and shake it slightly so they bed down a little into the rice. Leave to simmer vigorously for 6 minutes, then scatter over the fine beans, lower the heat and simmer gently for another 15 minutes. At the end of cooking, all the liquid should have been absorbed and the rice should be just tender.
Turn off the heat, cover the pan with a clean tea towel or a large sheet of foil and leave to rest for 5 minutes. Taste and season again, then serve with the lemon wedges.