The rabbit in salmorejo is a very popular dish in Canarian cuisine. The dish is made in three parts; In the first stage, a marinade is prepared for the rabbit pieces and it is left to marinate. In the second step, they are fried in a pan and finally boiled with the leftover marinade, wine and spices. There are variations in some of the species, depending on the area. Here is the perfect mix to enjoy.
INGREDIENTS
1 whole rabbit including roast
Canary Island sea salt
Olive oil
1 head of garlic
a handful of oregano
a bay leaf
a fist of cumin
a handful of thyme
a pinch of pepper
a tablespoon of paprika
a splash of vinegar
a glass of white wine
PREPARATION
We ask the butcher to cut the rabbit for us or we buy it already cut. We can also buy it whole and chop it at home to taste. We like it in small pieces.
Dressing
In a large mortar we put half of the head of peeled and cut garlic. A pinch of coarse salt, a handful of oregano, cumin, thyme and the bay leaf.
We crush everything. A pinch of pepper, paprika, vinegar, white wine and a dash of oil. We remove carefully and add it to the chopped rabbit and leave between 6 and 12 hours.
Fry
We drain the rabbit and reserve the excess liquid in a low pot. A jet of olive oil is added in a wide frying pan and when it is very hot we introduce the pieces of rabbit to fry them and let them brown on both sides. We are taking out and reserving on a plate.
Boil with the marinade
Finally, the leftover marinade that we had is boiled in a low pot with a splash of white wine. Add the fried rabbit pieces carefully. Leave over medium heat until a sauce is created and cover the cauldron. Stirring the rabbit a couple of times in the sauce so that it gets flavorful.
The best accompaniment for this meat is some local potatoes, wrinkled, boiled or fried.
