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Ingredients: 1 4 pound rabbit 2 Cup(s) green peppers, coarsely chopped 1 Cup(s) 1.25 kg rabbit, jointed andcut into 6 pieces 2 Tablespoon(s) paprika 2 Teaspoon(s) salt 3 Tablespoon(s) flour Directions: Cut the rabbit into pieces. Place in a stew kettle with wine, onions, peppers, chick peas, bay leaf, paprika and salt. Add enough cold water to cover and cook over low heat for two hours. Combine flour with 4 tablespoons cold water and mix until smooth. Add to stew and stir until slightly thickened. Serve with plenty of crusty bread. Contributor: Esther Pérez Solsona
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