Posted By Newfie2007.

Ingredients,.

4 tbsp Olive oil
1 Rabbit, cut into 6 portions
1 onion, finely chopped
1 red pepper, finely sliced
4 garlic cloves, finely chopped
1 tsp pimenton
½ tsp saffron strands
2 Bay leaves

4 Tomatoes, quartered
850ml chicken stock
300ml White wine
400g Calasparra rice
100g frozen peas
12 tiger prawns
15 mussels, scrubbed
15 clams, scrubbed

To serve:
small bunch of flat-leafed parsley, chopped
2 Lemons, cut into wedges

Directions.

Heat 2 tbsp of olive oil in frying pan and cook rabbit until golden brown all over. Transfer to plate and set aside.
Wipe pan clean and add remaining olive oil, chopped onions, red pepper. Cook for 4-5 minutes, until golden brown. Stir in garlic, pimenton, saffron, bay leaves and tomatoes. Add rabbit pieces and stir in stock and wine. Cover and simmer for about 10 minutes.
Remove rabbit and set aside. Add rice to pan, stir well and simmer for 10 minutes. Return rabbit, together with peas, prawns, mussels and clams. Cover and simmer for 15 to 20 minutes.