Gastronomy always tends to surprise those who dare to explore its more unknown corners. And this recipe is undoubtedly one of those dishes that surprise, both for its name and its exceptional flavour. This rabbit in Canarian salmorejo has no tomato and has nothing to do with Córdoba.
A traditional dish from the Canary Islands, this rabbit dish is seasoned with spices from the land, paprika, garlic, spices full of memories… Simple ingredients that offer the best of themselves in the Canary Islands. A dish that can be prepared at any time of the year as long as you have a first class quality product.
Rabbit in Canarian salmorejo | Shutterstock
Ingredients for the rabbit in Canarian salmorejo:
- 1 rabbit in pieces
- 200 ml of extra virgin olive oil
- 2 garlic gloves
- 1 bay leaf
- 3 sprigs of fresh or dried thyme
- 1/2 tbsp of cumin seeds
- 1 tablespoon of oregano
- 1 tablespoon of sweet paprika
- 1 or 2 dried chillies
- 300 ml of white wine
How to make the rabbit in Canarian salmorejo:
- The most important thing for this recipe is to marinate the rabbit for at least 1 night for the result to be a complete success. To do this, add the oil, garlic, bay leaf, thyme, cumin, oregano and paprika in a blender. Blend thoroughly until you get a smooth paste.
- Add the chopped rabbit in a bowl and salt each piece. Top with the spice mixture. Coat each piece of rabbit well in batter and leave to rest overnight in the fridge covered with film paper.
- When you are going to cook it, place a frying pan over medium heat. Add the pieces of rabbit and fry them until they are golden brown. There is no need to add oil to the frying pan, the oil from the marinade will be enough.
- Add the marinade left in the bowl where the rabbit has rested overnight to a saucepan and add the pieces of rabbit as they brown.
- Bring the pan with the rabbit and the marinade to a medium heat and add the wine and chilli peppers. All that remains is to cook it for 30 minutes until the rabbit is well done. Serve with boiled potatoes or pan fried potatoes.