Rice with Rabbit and Shellfish

• 5–6 tablespoons of olive oil
• 1 rabbit, jointed into 8 pieces
• 1 large onion, coarse

In a very large frying-pan or wok, heat the olive oil and fry the pieces of rabbit until crispy and golden brown. Add the onion, pepper and garlic, cook for a couple of minutes, stirring often, and then add the rice. Keep stirring for another 2 minutes or so until all the grains are coated in oil. Season with salt and pepper.

Pour in enough stock or water to just cover the ingredients.