Baked Rabbit with Chorizo and Aromatic Rice

• rabbit1

  portion

• cup of white wine↗

  (about 125 ml)

• olive oil↗1 ст. л. tbsp

  plus extra for frying

• a bunch of thyme↗
• chorizo↗200 г g
• onion↗1

  sliced

• garlic↗3

  sliced into rounds

• smoked paprika↗½ ч. л. tsp
• tomato paste1 ст. л. tbsp
• paella rice200 г g
• fresh chicken broth↗850 мл ml
• a pinch of saffron↗

  soaked in 2 tbsp hot water

• frozen peas↗200 г g
• bunch of parsley

  chopped

Step-by-step instructions

1. 1

   Cut the rabbit into about 20 small pieces (keep the bones, ask the butcher to prepare them). Marinate them in white wine, olive oil and thyme for at least 1 hour, preferably overnight.

2. 2

   Preheat the oven to 180 °C (160 °C with convection, gas 4). Drain the marinade, reserving the liquid. In a shallow oven‑safe pot heat a little oil, sauté the chorizo until crispy, remove and discard excess oil. In the same pot sauté the rabbit pieces in batches until golden, then set aside. Add the sliced onion and garlic, cook until softened. Stir in smoked paprika and tomato paste. Add the rice, then pour in the reserved marinade, chicken broth and dissolved saffron.

3. 3

   Arrange the rabbit over the rice, add the chorizo, cover with a lid, bring to a boil, then bake for 40–50 minutes until the rice and meat are tender and excess liquid has evaporated. Add the frozen peas, stir until thawed, and serve sprinkled with fresh parsley.