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Conejo en salmorejo
Conejo en salmorejo: Canarian rabbit marinated overnight in garlic, peppers, herbs and vinegar
Nothing to do with the cold tomato soup of Córdoba: in the Canaries salmorejo is a punchy marinade of garlic, red pepper, paprika, thyme, oregano, vinegar and wine, and rabbit cooked in it is the star of Tenerife's hillside guachinches and Sunday family lunches. The rabbit soaks overnight, then is fried and simmered in the marinade until tender, and served with papas arrugadas to mop up the sauce. The marinade uses white wine; for an alcohol-free version, swap it for water with an extra spoon of vinegar. Chef's tip: dry the rabbit pieces well before frying, so they brown properly rather than stew grey in the marinade.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the salmorejo marinade
For the rabbit
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What you'll need
Spices & pantry
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Method
0/6 doneStep 1: Pound the 8 cloves garlic, 1 dried hot chilli and 2 tsp coarse salt in a mortar to a paste, then add the 1 dried sweet red pepper (ñora or choricero) and pound smooth. Mix in the 1 tbsp sweet paprika, 1 tsp dried thyme, 1 tsp dried oregano, ¼ cup white wine vinegar, ¾ cup dry white wine and 3 tbsp olive oil, and add the 2 bay leaves.
8 minStep 2: Put the 2 ⅝ lb rabbit in a non-metallic bowl, pour over the marinade and turn to coat. Cover and marinate in the fridge for 12–24 hours, turning once.
5 minStep 3: Lift out the rabbit, keeping the marinade, and pat the pieces dry with kitchen paper. A common mistake is frying them wet from the marinade; they spit, steam and never colour.
5 minStep 4: Heat the 6 tbsp olive oil, for frying in a wide casserole over a medium-high heat and brown the rabbit in batches for 8–10 minutes until golden on all sides.
15 minStep 5: Return all the rabbit to the pan, pour in the marinade and ¾ cup water and bring to the boil. Cover and simmer gently for 30–35 minutes, turning the pieces halfway, until the meat is tender and pulls from the bone and reaches 160°F in the thickest part.
35 minStep 6: Uncover and simmer for 5 minutes more if needed until the sauce is reduced and coats the pieces. Serve hot, with papas arrugadas or bread.
5 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 52 g
- Carbs
- 5 g
- Fat
- 31 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does conejo en salmorejo take?
- About 75 minutes in total: 25 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of dried sweet red pepper (ñora or choricero)?
- Any colour of bell pepper, same amount.
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