Rabbit Fricassee: Fricase de Conejo

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1/4 cup olive oil

8 rabbit legs

1 Spanish onion, small dice

1 green pepper, small dice

2 cloves garlic, chopped

1 tablespoon hot paprika

2 bay leaves

1 tablespoon chopped fresh oregano

1 cup canned whole tomatoes, drained and chopped

1 cup dry sherry

1 cup chicken stock

2 baking potatoes, like russets, cut into large dice

1/4 cup capers

1/2 cup dried cherries

1/4 cup frozen sweet peas

1/4 bunch parsley, chopped