2In a small saucepan mix ½ cup dry vermouth, 1 tablespoon olive oil , pinch of salt and 6 pealed garlic cloves. Simmer for 20 min.
4In a paella pan heat 3 tablespoons olive oil. Add the rabbit pieces and cook until each side gets brown. Put them on the side.
5In the same pan sauté the onion until translucent. Add the thyme, sauté for another minute. Add 1 cup wine, pan-roasted shishito peppers and sundried tomatoes. When wine starts to boil, add the saffron. Mix well and cook until wine evaporates completely, about 6 minutes.
6Add the 3 tablespoons dry sherry, stir well and add the chorizo and cook for another 3 minutes, until one side of the chorizo gets brown. Return the rabbit to the pan, add 2 cups of rice stir well, add salt and cook it for 3 minutes or until the rice gets translucent. Combine with the red peppers, green peas, carrots, mushrooms and 3 cups of rabbit broth. Mix well all the ingredients.
7Cover the paella pan with foil and cook over low heat for 30 minutes, then remove the foil and cook until water evaporates completely.
8The best way to serve the paella is in the pan it’s cooked in.