Think of this dish as a meatier version of paella but with the ease of baking the rice rather than having to watch over it. If you can’t find paella rice, use risotto rice instead.
1 rabbit, portioned
glass of white wine (about 125ml/4fl oz)
1 tbsp olive oil, plus extra for frying
200g/7oz cooking chorizo
1 onion, chopped
3 garlic cloves, sliced
½ tsp smoked paprika
1 tbsp tomato purée
200g/7oz paella rice
850ml/1½pts fresh chicken stock
pinch of saffron, soaked in 2 tbsp boiling water
200g/7oz frozen peas
bunch parsley, chopped
Cut the rabbit into about 20 small pieces (leave the bone in – ask your butcher to do this). Marinate in the wine, olive oil and thyme for 1 hr, or overnight if you can.
Heat oven to 180C/160C fan/gas 4. Drain the rabbit from the marinade, reserving the liquid. Heat some oil in a shallow, flameproof casserole and sizzle the chorizo until crisp. Remove the chorizo and drain off the excess oil from the dish. Brown the rabbit pieces in 2 batches and set aside. Add the onion and garlic, cook until soft, then stir in the paprika and tomato purée. Stir in the rice, then pour over the reserved marinade, the stock and saffron.
Nestle the rabbit into the rice with the chorizo, cover, bring to the boil, then bake for 40-50 mins, or until the rice and rabbit are tender and all the liquid has been absorbed. Stir through the frozen peas to defrost, then serve scattered with parsley.