2 small wild rabbits , jointed (if using farmed rabbits, you might only need 1 as they tend to be larger)
3 cloves of garlic
12 small red onions
½ tablespoon sweet paprika
2 sprigs of fresh rosemary
750 ml albariño wine
1 x 250 - 300 g jar of roasted red peppers
spanish rabbit stew
Heat 4 tablespoons of oil in a large saucepan or cast-iron casserole pan over a medium heat. Cook the rabbit pieces in batches for about 5 minutes, or until browned, stirring occasionally and adding more oil if needed.
Peel and slice the garlic lengthways, then peel and halve the onions.
Remove the rabbit to a plate, then add the garlic and onion to the pan. Cook until softened, stirring occasionally.
Add the paprika and rosemary leaves, season generously with sea salt and black pepper and stir well.
Return the rabbit pieces to the pan, add the wine, cover with a folded piece of greaseproof paper and bring to the boil.
Simmer for 1 hour 30 minutes to 2 hours, or until the rabbit is tender and the sauce has thickened. Drain the peppers and add to the pan for the final 15 minutes.
If you like a thicker sauce, remove the rabbit pieces, then boil the sauce rapidly to reduce.
If you wish, you can shred the meat, then return it to the stew. Serve with crusty bread to mop up the sauce.