Rabbit, Chorizo & Olive Casserole

150g French shallots
2 tablespoons olive oil
2kg rabbit pieces
2 chorizo sausages, sliced
12 baby onions
2 garlic gloves, crushed
1 teaspoon dried thyme
1 teaspoon paprika
1 tablespoon plain flour
125ml white wine
375ml chicken stock
1 tablespoon tomato paste
½ teaspoon grated orange zest
4 tablespoons orange juice
12 kalamata olives
4 tablespoons chopped flat leaf parsley

Preheat oven to 180 . Plunge shallots into boiling water for 30 seconds, then drain and peel them. Set aside
Heat half the olive oil in a large, heavy based frying pan. Add the rabbit in batches and cook over high heat for 5-6 minutes, turning to brown all over. Transfer to a large casserole dish.
Heat the remaining oil in the pan. Add the chorizo, shallots and onions and sauté over medium heat for 7 minutes, or until the onions are soft and golden. Add the garlic, thyme and paprika and cook for 1 minute, then add the flour and cook for 30 seconds, stirring to combine.
Remove the pan from the heat, pour in the wine and stir well to loosen any bits stuck to the bottom of the pan.
Place the pan back over the heat, pour in the stock and stir until boiling. Add the tomato paste, orange zest, orange juice and rabbit pieces and mix well. Reduce the heat, cover and gently simmer for 2- 2½ hours, or until the rabbit is tender. Season to taste with sea salt and freshly ground black peper, then stir in the olives and parsley and serve.