Wash the rabbit with cold water and pad dry with paper towel.
Cut the rabbit in pieces separating the legs from the joints.

In a bowl, mix the seasoning spices and season the rabbit pieces. Leave it in the refrigerator for 5 hours.

Use same frying pan, without cleaning it, add white wine, paprika, bay leave, apple cider, wine vinegar, and water. Bring it to a boil, lower the flame, add the rabbit and cover. Cook the rabbit for about 20 minutes on each side.

Incorporate the vegetables, capers, salt, pepper, half of the parsley, cover and cook it for another 25 minutes. Rabbit should be tender.

Rabbit escabeche may be served hot or cold. You can serve it with boiled potatoes cut in slices.

Sprinkle on top with chopped parsley at serving time.