Remove the liver (and kidneys if they are still attached) and place this aside until needed later. Cut the rabbit into 8 pieces: sever the head, 4 legs and chop the remaining rib case and spine into 3 pieces. Place the chopped rabbit in a large baking dish.

Chop the liver up. Pour a little olive oil in a non-stick pan, place it over medium-high heat and add the liver (and kidneys if using) once the oil is hot.

Quickly bake the liver (and kidneys) until cooked through and then take the pan off the heat. Let it cool a little.

Peel the garlic cloves and add them to a blender (you can also use a pestle if you have one). Then add the crumbled bay leaves, dried thyme, cumin and hot paprika. Season with a generous pinch of salt.

Blend (or mash) into a wet paste. Add the white wine, 4 tbsp of olive oil and the red vinegar.

Blend again. Clean and chop up the red bell pepper. Add this to the blender together with the baked rabbit liver (and kidneys).

Blend into a smooth red paste. Check the seasoning and add extra salt, vinegar or hot paprika to taste if necessary.

Pour the salmorejo marinade over the chopped rabbit and stir well.

Cover the dish with a piece of cling film. Let the rabbit marinate in the fridge for at least 4 hours. Stir every hour. After that, pour a little olive oil in a large non-stick pan, place it over medium-high heat and add the bits of rabbit to the hot oil.

Bake the rabbit on all sides until golden. Then turn the heat lower and add the remaining salmorejo marinade to the rabbit in the pan.

Cover the pan and simmer the rabbit for another 20 to 30 minutes. In the end check the seasoning and add extra spicy paprika or salt to taste. Divide the rabbit in salmorejo sauce over plates and drizzle with the remaining sauce. Serve hot.