Name: Romesca Rabbit (Conejo Romesco)
Yield: Serves 6-8
Cuisine: Spain
Ingredients: 6 tablespoons olive oil; A bouquet garni — made from thyme, rosemary, a bay leaf and stick of celery; 2 or 3 dried red chilli peppers or one dried red pepper, chopped; Livers from the rabbits, precooked in olive oil; Plain flour, for dusting the rabbit pieces; 2 rabbits, each weighing about 1 kg (2½lb), jointed, livers reserved; Small mound of chopped fresh parsley; 1 clove of garlic, finely chopped; Freshly ground black pepper; 6 or 8 large tomatoes, skinned and finely chopped; Salt; Pinch of paprika (optional); 50-75g (2-3oz) toasted, ground hazelnuts; A dash of olive oil; A good pinch of saffron strands; 2 cloves of garlic, finely chopped; Couple of wineglasses dry white wine; 2 onions, finely chopped

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

Floyd on Spain

By Keith Floyd

Published 1992

About

I first tasted this dish when my chum Francine was cooking it for ten to twelve people at her Restaurante Dida in Barcelona. She didn’t bother to weigh or measure her ingredients very much, but I learnt two essential things about Spanish cooking from her, which apply to every recipe in this book where onions, tomatoes or picadas are used.

The first was her approach to cooking the onions. She had a great bowl of them finely chopped — about ten altogether — and she tipped them