Baked rabbit chorizo rice
Ingredients
- 1 rabbit, portioned
- glass of white wine (about 125ml)
- 1 tbsp olive oil, plus extra for frying
- bunch thyme
- 200g cooking chorizo
- 1 onion, chopped
- 3 garlic clove, sliced
- ½ tsp smoked paprika
- 1 tbsp tomato purée
- 200g paella rice
- 850ml fresh chicken stock
- pinch of saffron, soaked in 2 tbsp boiling water
- 200g frozen pea
- bunch parsley, chopped
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