Paella with Rabbit from Sud de France by Caroline Conran

Ingredients

• 1 rabbit, farmed or wild, cut in 12 pieces
• 3 boneless, fatty pork chops, weighing 500 g with their fat
• 250 g large boiling-type sausage (butifarra) or black pudding
• 4 tbsp olive oil
• 250 g hot chorizo
• 4 cloves garlic, finely chopped
• 1 onion, finely chopped
• 1 large ripe red tomato, skinned and cut into large dice
• 100 g lardons
• 250 g Spanish rice (bomba or Calasparra)
• 1 tsp tomato purée, if tomatoes are too anaemic
• 1 red pepper, grilled or roasted and skinned
• 600-700 ml chicken stock
• salt, pepper
• 12 black olives