About this recipe:An authentic, traditional stew from Spain. Instead of rabbit, you may also use lean pork fillet (tenderloin) or lamb fillet or boneless leg, trimmed of fat and cut into bite-sized chunks.
2 tbsp extra virgin olive oil
340 g boneless rabbit, cut into large chunks
2 onions, roughly chopped
3 garlic cloves, chopped
1 large red capsicum, seeded and roughly chopped
1 tbsp paprika, preferably smoked or Kashmiri degi mirch
½ tsp mild chilli powder
½ tsp ground cumin
large pinch of ground cinnamon
2 bay leaves
250 ml lemon juice or dry white wine
250 ml chicken stock
225 g chopped tomatoes
2 tbsp tomato purée
3 tbsp chopped fresh flat-leaf parsley
2 pinches of saffron threads
4 tbsp hot water
400 g Chickpeas, soaked overnight and boiled or canned, drained and rinsed
225 g potatoes, scrubbed and halved
2 sprigs of fresh oregano or marjoram, leaves coarsely chopped
Heat the oil in a pan, add the chunks of rabbit and sauté until browned on all sides. Add the onions, garlic and red pepper and fry, stirring frequently, for 5 minutes or until the onions have softened. Add the paprika, chilli powder, cumin, cinnamon and bay leaves, stir well and fry for 1 minute.
Add the wine, stock, tomatoes with their juice, tomato purée and half of the parsley. Cover and bring to the boil, then reduce the heat to very low and simmer for about 40 minutes or until the rabbit is very tender. Meanwhile, crumble the saffron into a small bowl and add the hot water. Stir, then leave to soak for 15–20 minutes.
Add the chickpeas and potatoes to the stew, together with the saffron and its soaking water, the oregano or marjoram, and orange zest and juice. Stir, then simmer for 25–30 minutes or until the gravy has thickened and is not too soupy. Taste and add seasoning if needed, and remove the bay leaves if you prefer. Serve hot, sprinkled with the remaining parsley.