Cabidela de Coelho

1 rabbit cut into small pieces
4 cloves garlic
1 onion
50 ml olive oil
250 ml white wine
1 ripe tomato or 1 tablespoon of pulp
1 teaspoon of paprika
1 bay leaf
1 bunch of parsley
Bunny blood add a little vinegar Salt, pepper, piri piri q.b.

Make a marinade with the rabbit, chopped garlic, white wine, paprika, piri piri, pepper, bay leaf and parsley, let taste take for at least 1 hour. Saute with olive oil and chopped onion, when the onion begins to gain color, stir the rabbit from time to time until it begins to brown. Add the tomato and marinade and cook over low heat until the sauce is reduced. Add the rice and water. When the rice is almost cooked add the blood in a wire stirring constantly (q.b.), bring to the boil, stir the seasoning and serve. The rice should be sour.