Name: Rabbit Salmorejo
Yield: Serves four
Cuisine: Spanish
Ingredients: 175 g/6 oz baby (pearl) onions, peeled and left whole; 4 garlic cloves, sliced; 1 dried chilli, seeded and finely chopped; 150 ml/¼ pint/⅔ cup chicken stock; 300 ml/½ pint/1¼ cups dry white wine; 30 ml/2 tbsp plain (all-purpose) flour; 15 ml/1 tbsp sherry vinegar several oregano sprigs; 2 bay leaves; salt and ground black pepper; 675 g/1½ lb rabbit, jointed; 10 ml/2 tsp paprika; 90 ml/6 tbsp olive oil; fresh flat leaf parsley sprigs, to garnish (optional)

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

The Carthaginians named Spain “Rabbit Land” and the Romans kept the name, referring to the country as Hispania. The modern name, España, is clearly derived from this old name and serves to remind us how common rabbits are throughout Spain. This is an updated version of one of the classic Mediterranean rabbit stews. Salmorejo indicates pounded garlic, bread and vinegar, while wine is a modern touch.