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Heat olive oil in a 16 inch paella pan.
Season rabbit with salt and pepper.
Sear rabbit pieces, making sure to brown all sides, about 10 minutes.
Once browned, move the rabbit to the edges of the pan and free up the center.
In the center of the pan, make the sofrito.
Add drained artichokes and bell peppers, cook for 8-10 minutes until softened and a bit browned.
Add the grated tomatoes, garlic, and a bit of salt and pepper.
Cook until the tomato darkens a bit, another 6-8 minutes.
Check on the rabbit, make sure you aren’t burning any of them. Move them around, and flip occasionally.
Mix the rabbit into the sofrito and cook for an additional 5 minutes.
Sprinkle with the paprika.
Add 2 teaspoons of chicken stock concentrate and 2 cups of water.
Simmer until the stock is absorbed and rabbit is tender, about 20-30 minutes.
Add a bit of water as needed to keep it from getting too dry.
Add the remaining chicken stock concentrate, water, and the saffron.
Bring to a boil.
Sprinkle rice in an even layer. Make sure all of the rice is below the water.
Do not stir.
Cook on high for 10 minutes.
Reduce heat to low, and cook for an additional 8-10 minutes until liquid is absorbed.
Remove from heat, cover with a damp towel, and let rest for 5-10 minutes.