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Rabbit Stew With Red Bell Peppers

meats, spanish

2 1.25kg rabbits, jointed and cut int; o 6 pieces
100 ml olive oil
250 gm onions, chopped
5-8 cloves of garlic, chopped
750 gm fresh tomatoes, skinned and chopped
750 gm red bell peppers, seeded and diced
75 gm serrano ham, diced
75 gm chorizo sausage, diced
2 tablespoon fresh parsley or thyme, chopped
1 teaspoon sweet pimenton (paprika)
1 salt and pepper

In a large pot heat half the oil. Add the onions and sauté for about 15-20 minutes then stir in the tomatoes and a pinch of salt. Cover and simmer gently. Take another pot to heat the rest of the oil and fry the rabbit pieces until golden brown (about 10-15 minutes). Add the pimenton, chopped garlic, serrano, chorizo, and stir well. Empty this into the pot with tomato mixture and mix well. In the empty pot add the diced bell peppers and cook on a medium heat until soft and then tip them into the pot with the tomato mixture. Stir in the herbs and check the seasoning, cover and simmer gently for 35-45 minutes.

Contributor: Esther Pérez Solsona

Yield: 5-6 servings

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