Instructions: Heat the oil in a skillet and make a sofrito with the onion, tomato and garlic, and including the rabbit so that it will take on a little color. Add the string beans, peas, whole mushrooms, pimentos, and boiling water. Add salt to taste and let cook for 10 minutes. Add the rice and stir well. Stir in the saffron, pepper to taste and, if needed, more salt. Cook at a full boil for 5 minutes, then reduce the heat and cook slowly for another 20 or 15 minutes. Serve at once.

[NOTE: The original recipe specifies setas, small wild mushrooms for which I can find no English equivalent. Use button mushrooms or others to suit your taste. If they are large, go ahead and cut them up.]

NOTES : INFO

About chorizo and other Spanish sausages:

Many centuries ago sausages appeared in Spain as a way of preserving meat (I imagine other countries did the same). We have "plain" sausages (longanizas), red sausages (chorizos), black or "white" sausages (morcillas, botifarras...), etc. You can also get "salchichon" (big cured sausage). The basic ingredient is ground pork, but you can find sausages made with other meats, too. There are many kinds of sausages according to the spices added to the meat.

In Spain, we have many kind of chorizos (red sausages):

"fresh" chorizos: red sausages made with ground pork (in some areas they make some special ones made with other kinds of meat) and spices. The spices vary according to the place in Spain where the chorizos are made. Basically this kind of chorizos can be divided in two categories: the ones made with sweet Spanish paprika (pimenton rojo dulce) and the ones made with hot Spanish paprika (pimenton rojo picante).

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