Ingredients (serves 4):
1 pack of half rabbit dismantled - cabidela
1 + 1/2 onion
5 cloves of garlic
250ml red wine
Parsley (as needed)
2 bay leaves
1 teaspoon of paprika
2 tbsp of olive oil
1 tablespoon of vinegar
25 grams of bacon
5 slices of chorizo
2 cups of rice
Salt (as needed)


Place the rabbit to marinate in a bowl with red wine, 1 onion and chopped garlic, parsley, bay leaves and sweet pepper. Leave to marinate overnight (minimum 6h).
Dry the rabbit and place in a pan with olive oil to seal it.
After 2 minutes on each side, remove the rabbit and add ½ onion, bacon and chorizo in the same pan. Add the marinade sauce, cook 2-3 minutes and add the rabbit again.
Add the blood with 1 tablespoon of vinegar and 4 cups of water, cooking for 15 minutes.
Then add the rice and cook until cooked (it may be necessary to add a little more water).
Add chopped parsley when serving.