Andrajos

Instructions

1. Heat the olive oil in a large casserole. Brown the salted and peppered rabbit pieces for 8 minutes, then remove them.
2. In the same casserole, cook the sliced onion, the diced pepper and the crushed garlic for 6 minutes over medium heat, until soft.
3. Add the grated tomatoes and the paprika, and reduce for 5 minutes, stirring.
4. Return the rabbit, pour in the water, add the bay leaf and thyme, then simmer covered for 40 minutes.
5. Remove the rabbit, shred the meat and return it to the broth.
6. Bring to the boil, add the pasta and cook for 10 to 12 minutes, stirring, until tender but still firm.
7. Adjust the seasoning and serve piping hot, with bread for mopping up the sauce.