Small pieces of jointed rabbit, conveniently sold in packs at the supermarket, make an interesting alternative to chicken in this light, spicy saute from Spain. Serve with a simple dressed salad.
Cook's Tip: If more convenient, rather than cooking on the hob, transfer the stew to an ovenproof dish and bake in the oven at 350°F (180°C/Gas 4) for about 50 minutes.
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.
Drain the rabbit, reserving the marinade, and pat dry on kitchen paper.
Heat the oil in a large saute 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 color.
Remove the onions from the pan and add the chili, garlic and paprika. Cook, stirring for about a minute.
Add the reserved marinade, with the stock. Season lightly.
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.