Canarian rabbit in salmorejo marinade
Rabbit marinated in wine, vinegar, garlic and paprika, then browned and simmered in its adobo.
Active time35 min
Cooking45 min
Total25 hResting : 24 h
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Ingredients
- 1 bay leaf
- 1 garlic clove
- 1 tbsp fresh parsley
- 1 gutted raw rabbit cut into bone-in pieces
- 30 ml water
- 60 ml extra virgin olive oil
- 1 tsp dried oregano
- 1 tsp sweet paprika
- 4 small dried cayenne chillies
- 1 pinch of fine salt
- 1 tsp dried thyme
- 30 ml white wine vinegar
- 200 ml dry white wine
Preparation
Peel the garlic. Crush garlic, cayenne chillies, salt and paprika in a mortar. Add all the water and 30 ml of oil. Put rabbit in a container, coat with this paste and add wine, vinegar, oregano, thyme and bay. Cover and refrigerate for 1440 min.
1 bay leaf1 garlic clove1 gutted raw rabbit cut into bone-in pieces30 ml water60 ml extra virgin olive oil1 tsp dried oregano1 tsp sweet paprika4 small dried cayenne chillies1 pinch of fine salt1 tsp dried thyme30 ml white wine vinegar200 ml dry white wine- mortar and pestle
- mixing bowl
- lid
- knife
- board
Drain rabbit over its container, keeping all the marinade. Heat the remaining 30 ml of oil in a sauté pan and brown pieces in batches for about 20 min altogether, turning. Keep browned pieces on a plate while finishing the batches.
- sauté pan
- kitchen tongs
- plate
Return all pieces to the pan and pour in all the marinade. Boil briskly for about 5 min, turning the pieces, then cover and simmer gently for about 20 min. Check rabbit is tender and cooked beside the bones. Continue if needed. Remove bay, wash and chop the parsley, stir it in and serve with the hot sauce.
1 tbsp fresh parsley- sauté pan
- lid
- kitchen tongs
- spoon
- knife
- board
Allergens
- Sulphites
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration