Mrs Bushwacker taught me this one with chicken, but as its Spanish I’m sure my bunny version is more authentic.
2 tablespoons of tomato puree
1 can of beans
a couple of cloves of garlic
Peppers 3 or 4
Onions 1or 2
A big bunny or a small chicken or both
Half a chorizo, sliced
Olives a goodly handful
Stock .5 litre or a pint
Wine 1 big glass or more (rioja if you have it, plonk if not)
A tablespoon of dark sugar
Fry some chorizo, set aside the chorizo
In the fat that’s left caramelise the tomato puree (i.e burn it a bit)
Fry onions and garlic
Set aside the now coloured onions, tomato puree and garlic.
Add rabbit (and or chook), brown and set aside.
In go the peppers.
Put onions and chorizo back in
Add tomatoes (1 tin per rabbit)
Add smoked paprika (at least half one of the little jars Tesco sell)
Add olives green or black to suit your preference
Simmer 1.5 – 2 hours or until tender
If it seems too thin – turn up the heat
If it seems to thick - add more wine and or stock
Serve with rice, or bread or fried spuds, and the rest of the rioja/plonk