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Ingredients: 2 1.25 kg rabbit, jointed andcut into 6 pieces 100 Milliliter(s) olive oil 250 Gram(s) fresh tomatoes, skinned and chopped -3 cloves of garlic, chopped 750 Gram(s) red bell peppers, seeded and diced 75 Gram(s) serrano ham, diced 75 Gram(s) chorizo sausage, diced 2 Tablespoon(s) fresh parsley or thyme, chopped 1 Teaspoon(s) sweet pimenton (paprika) Directions: 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
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