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Rabbit in Salmorejo


1 chopped rabbit, 2 heads of garlic, 1 hot pepper, 1 glass of white wine, 3 tablespoons of vinegar, 1 glass of oil, paprika, cumin and salt to taste.



1. The rabbit is placed in a bowl.

2. Separately prepare a mash with the garlic, pepper, cumin and salt and add the vinegar, wine, oil, paprika and mix well.

3. Pour the mash over the rabbit and let it marinate overnight.

4. The next day the rabbit is fried and placed in a clay pot, adding the remaining mash and simmering for a while.

5. Served with wrinkled potatoes.

Another possibility is to simmer the rabbit instead of frying it.


The origin of this dish is believed to be in Aragon, where there is a recipe dating back more than 400 years, but it has been Canarian cuisine that has given it recognition: ours, moreover, does not have onions like Castilian

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