RABBIT SALMOREJO

Serves 4

675g rabbit portions
300ml dry white wine
15ml / 1 tbsp sherry vinegar
Several oregano sprigs
2 bay leaves
90ml / 6 tbsp olive oil
175g baby onions, peeled and left whole
1 red chilli, seeded and finely chopped
4 garlic cloves, sliced
10ml / 2 tsp paprika
150ml chicken stock
Salt and ground black pepper
Flat leaf parsley sprigs, to garnish

1. Put the rabbit in a bowl. Add the wine, vinegar, oregano and bay leaves and toss together lightly. Cover and leave to marinate for several hours or overnight.

2. Drain the rabbit, reserving the marinade, and pay try on kitchen paper. Heat the oil in a large sauté or frying pan. Add the rabbit and fry on all sides until golden, then remove with a slotted spoon. Fry the onions until beginning to colour.

3. Remove the onions from the pan and add the chilli, garlic and paprika. Cook, stirring for about a minute. Add the reserved marinade, with the stock. Season lightly.

4. Return the rabbit to the pan with the onions. Bring to the boil, then reduce the heat and cover with a lid. Simmer very gently for about 45 minutes until the rabbit is tender. Serve garnished with a few sprigs of flat leaf parsley, if you like.