Salmorejo rabbit recipe
Canarian recipe for a delicious rabbit dish
The original recipe is from Aragón, which is a Spanish region. When the recipe reached the Canary Islands, it was remixed using Canarian ingredients, became unique to us, and is now one of the most representative and famous dishes of the region.
- One rabbit (we use every part of it)
- Olive oil extra virgin
- Hot paprika
- Cayenne pepper
- White or red wine
- We prepare this preferably the day before, so the rabbit is filled with flavour. If you can't do this ahead of time, it's totally fine, but the earlier, the better. A few hours minimum would be good!
- First we cut the rabbit into large-ish chunks.
- For the marinade, in a mortar, we crush the garlic, some coarse salt, the cayenne pepper and the hot paprika.
- We add a dash of olive oil and a bit of vinegar and we mix everything together.
- We add this marinade to the rabbit. Move all the pieces around so the marinade gets everywhere and coats all the pieces.
- Now we take a glass of wine and we add some rosemary, oregano, laurel and thyme. Adding most of these spices is key for the Canarian recipe. But it's okay if you skip one of them and maybe add some similar spice from your country.
- We add this mix to the rabbit too and we let rest for a few hours or even since the day before if you can.
- We take the rabbit piece by piece, we fry them in a pan and we put them away in a pot.
- We take the leftover marinade from the bowl the rabbit was in and we add it to the pan where we fried the rabbit, we warm up the marinade so the alcohol evaporates
- Now we add this sauce to the pot with the rabbit for a final touch of heat and we are done.
- We boiled some potatoes to serve with it but you can eat it with whatever you want.
It's totally fine if you end up licking the sauce from the plate.