Rabbit in salmorejo
Rabbit in salmorejo

When talking about Spanish gastronomy, only some people mention the cuisine of the Canary Islands; however, this place has several recipes that have enchanted people in Spain and abroad.

Although Canarian cuisine is considered "simple" because of its ease and practicality, there is something quite particular: each of the islands has a very own gastronomy, depending on the products found in the land and sea of each of them. Therefore, it is interesting to see how the dishes are differentiated from one side to the other to provide a traditional and autochthonous experience for all those who visit.

Also, because the archipelago is geographically distant from Spain, the Canary Islands have a cultural closeness to certain Latin American countries and historical relations with several regions of North Africa. This makes it possible to find reminiscences of the cuisines of Morocco and Venezuela in Canarian gastronomy.

Rabbit in salmorejo is considered one of the best-known recipes of the Islands. Although some debate about its true origin, the Canary Islanders have given themselves the task of putting this preparation on the world map. Now, get ready to get to know it because soon you will be the one to show how delicious this recipe can be.

How to prepare rabbits in Salmorejo?

Before starting, you must consider that if you want an excellent result, it is necessary to pay attention to the preparation of the salmorejo and the marinating of the meat. Without these steps, the recipe will not have the flavor it usually has.

Therefore, ensure you have enough time to complete each step because only then will you be able to enjoy a good rabbit in Salmorejo. Leaving the rabbit marinating and making the recipe the next day is recommended.

Ingredients: (for approximately 4 persons)

  • 1 clean and good-sized rabbit (approximately 2 kg)
  • 1 head of garlic
  • 1 tablespoon of thyme
  • 1 tablespoon oregano
  • 1 tablespoon of sweet paprika
  • 1 tablespoon of hot pepper
  • 1 bay leaf
  • 1 tablespoon ground cumin
  • 50 grams of sea salt
  • 750 ml of white or red wine (depending on your preference)
  • 600 ml mild extra virgin olive oil
  • 250 ml red wine vinegar

Preparation:

  1. Start by cutting up the rabbit, piece by piece. Be careful that parts of bone fall out and remain in the meat. When finished, clean the rabbit to remove the fat and set it aside in a large bowl.
  2. Add the cleaned garlic cloves and hot pepper to a mortar and pestle. Leave the seeds if you love the spiciness, but remove them if you prefer something milder. This is a matter of taste.
  3. Mash everything until the texture is that of a paste. Then add the sweet paprika, vinegar, wine, and a little salt.
  4. Add this mixture to the bowl, covering the rabbit very well. Add the bay leaf and the other spices. Make sure that all the meat is well covered, as this is the secret behind the characteristic flavor of the recipe.
  5. Transfer the rabbit to an airtight container and let the meat marinate in the refrigerator for a whole day. After the maceration, proceed to remove the rabbit from the salmorejo.
  6. Take a large casserole and add the olive oil at a high temperature. Let it heat up well while you arrange the rabbit pieces and drain them.
  7. When it reaches the correct temperature, introduce the rabbit into the oil to fry it. Lower the temperature to medium-low heat and cook for 10 minutes, then raise the temperature to high heat and allow the rabbit to brown for the last 5 minutes.
  8. If you see that the outside of the pieces are browned, and the inside is cooked, remove the rabbit and turn off the heat.
  9. Add the marinade left over from the marinade in the oil. Turn the heat back to high and let it boil for about 10 minutes to evaporate the alcohol from the vinegar and wine.
  10. Turn off the heat and transfer the salmorejo to another pot, adding the rabbit pieces. Let everything cook over medium heat for about half an hour. This will soften the meat.
  11. If the preparation runs out of liquid, add a little water and a little more salt.
  12. Check if it is necessary to turn the rabbit; if not, do not worry.
  13. Turn off the heat and let the preparation rest for a few minutes. Then you can serve it with some parsley and a garnish of your choice. Preferably, some wrinkled potatoes to enjoy the recipe as in the Islands.

Tips:

If you cannot find the hot pepper, replace it with 1 cayenne pepper and 1 chorizo bell pepper.

If you want to follow the recipe more traditionally, use lard instead of olive oil.

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