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Baked rabbit & chorizo rice
- 1 rabbit , portioned
- glass of white wine (about 125ml)
- 1 tbsp olive oil , plus extra for frying
- bunch thyme
- 200g cooking chorizo
- 1 onion , chopped
- 3 garlic cloves , sliced
- tsp smoked paprika
- 1 tbsp tomato pure
- 200g paella rice
- 850ml fresh chicken stock
- pinch of saffron , soaked in 2 tbsp boiling water
- 200g frozen peas
- bunch parsley , chopped
Directions:View on BBC Good Food
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