Rabbit stew with red bell peppers
5-6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 1.25kg rabbits, jointed and cut int; o 6 pieces | |
| 100 | millilitres | olive oil |
| 250 | grams | onions, chopped |
| 750 | grams | fresh tomatoes, skinned and chopped |
| 750 | grams | red bell peppers, seeded and diced |
| 75 | grams | serrano ham, diced |
| 75 | grams | chorizo sausage, diced |
| 2 | tablespoons | fresh parsley or thyme, chopped |
| 1 | teaspoon | sweet pimenton (paprika) |
| salt and pepper | ||
Directions
5-8 cloves of garlic, chopped 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 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000