Rabbit al Ajillo

Ingredients

• 🧂Saltto taste
  
• 🧄Garlic4 cloves, minced
  
• 🌶️Dried Red Chilies3
  
• 🥬Bell Pepper1, sliced
  
• 🍅Tomato Sauce2 tbsp
  
• 🫙Olive Oil2 tbsp
  
• 🧅Spring Onions3, cut into batons
  
• 🌶️Smoked Paprika1 tsp
  
• 🍗Rabbit600 g, pieces
  

Optional extras

• 🌿Fresh Parsleyhandful, to finish
  

Instructions

1. 1

   Warm the olive oil in a wide paella pan or heavy skillet over medium heat until it flows easily.

2. 2

   Sear the Rabbit until golden on all sides, then push it to the edges of the pan.

3. 3

   Soften Garlic in the middle of the pan, adding Smoked Paprika after a few minutes, building a sofrito — low and slow, five full minutes.

4. 4

   Season with paprika and salt and stir for thirty seconds so the paprika blooms without scorching.

5. 5

   Add the liquid, bring to a confident simmer, and let everything cook until the Rabbit is done and the sauce has thickened and glossed.

6. 6

   Rest off the heat for five minutes, finish with lemon wedges and parsley, and serve from the pan.