TODAY’S RECIPE: Baked rabbit & chorizo rice

SIMILAR to paella. Serves: 6.

Ingredients

1 rabbit, portioned Glass of white wine (about 125ml/4fl oz) 1 tbsp olive oil, plus extra for frying Bunch of thyme 200g/7oz sliced cooking chorizo 1 onion, chopped 3 garlic cloves, sliced ½ tsp smoked paprika 1 tbsp tomato puree 200g/7oz paella rice 850ml/1½pt fresh chicken stock Pinch of saffron, soaked in 2 tbsp boiling water 200g/7oz frozen peas Bunch of parsley, chopped

Method

1. 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 one hour or overnight if you can.

2. 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 two batches and set aside. Add the onion and garlic, cook until soft, then stir in the paprika and tomato puree. Stir in the rice, then pour over the reserved marinade, stock and saffron.

3. Nestle the rabbit into the rice with the chorizo, cover, bring to the boil, then bake for 40 to 50 minutes, or until rice and rabbit are tender and the liquid has been absorbed. Stir through frozen peas to defrost, then serve scattered with parsley.