Cut the rabbit into about 20 small pieces
(leave the bone in – ask your butcher to
do this). Marinate in the wine, olive oil
and thyme for 1 hr, or overnight if you can.
Heat oven to 180C/160C fan/gas 4. Drain
the rabbit from the marinade, reserving the
liquid. Heat some oil in a shallow,
flameproof casserole and sizzle the chorizo
until crisp. Remove the chorizo and drain
off the excess oil from the dish. Brown the
rabbit pieces in 2 batches and set aside.
Add the onion and garlic, cook until soft,
then stir in the paprika and tomato purée.
Stir in the rice, then pour over the
reserved marinade, the stock and saffron.
Nestle the rabbit into the rice with
the chorizo, cover, bring to the boil,
then bake for 40-50 mins, or until the
rice and rabbit are tender and all the
liquid has been absorbed. Stir through
the frozen peas to defrost, then serve
scattered with parsley.