• 350 g rice
  • Cobelén black olives
  • 700 ml chicken stock (or mineral water)
  • 4 pieces of rabbit (to taste)
  • 4 garlic cloves
  • 1 onion
  • ½ green pepper
  • 2 medium plum tomatoes and 1 large plum tomato
  • 1 tsp sweet red pepper paste
  • 1 tsp green curry paste
  • 2 tsp thyme
  • Black pepper
  • Olive oil
  • Salt
  • A pinch of sugar


Heat a large pot with olive oil. When the oil is hot, add the rabbit. Season to taste.

Add the thyme and brown the rabbit on all sides. Set aside the rabbit.

Add and sweat the onion, chopped pepper and whole, peeled garlic cloves. Crush the garlic slightly before adding it to the pot. Sauté until soft.

Add the (peeled, deseeded and diced) tomatoes, season to taste and add a pinch of sugar, if necessary, to reduce the acid flavour of tomato.

When the liquid from the tomato has mostly evaporated, add the sweet red pepper paste, curry paste and thyme. Mix well.

Add the rice and mix with a wooden spoon during 2 minutes to allow the different flavours to blend together.
Finally, add the broth and bring to a boil. Return the rabbit to the pot and arrange the olives on the rice. Cover and simmer for about 10-12 minutes until the rice is cooked to your taste.

Source and image: Gastronomía&Cía