Conejo al salmorejo ( Canarian rabbit recipe )
One of the most popular Canarian dishes. If you are not a big fan of this kind of meat, instead of rabbit, you can use chicken legs. Preparing the dish is very simple.
1 rabbit (can be chicken legs)
10 cloves of garlic
few sprigs of thyme
1 teaspoon smoked paprika
3 bay leaves
1 spicy pepper (chilli or piri piri)
1 teaspoon ground cumin
1 red fresh pepper
aprox. 200 ml white wine
2 tablespoons vinegar
aprox. 1/3 cup olive oil
Divide meat in pieces and put them l in a bowl. Mix all the ingredients – with the exception of red fresh pepper – in a blender until is substantially smooth. If you do not have a blender, cut the ingredients in very small pieces and mix them with wine, olive oil and vinegar. Then mix the prepared marinade with rabbit, cover with plastic wrap and leatve in the fridge for a few hours (preferably overnigh). When this time has elapsed , remove it and fry it lightly in a separate frying pan. Put it an earthenware dish and add the marinade on the top, with a little more water. In a mortar, mash up the sweet pepper and add this to the mixture. Put on a low heat for 20 minutes, turning the pieces of rabbit until it is ready. If the meat is not tender, refill with water to reduce the sauce and cook a bit longer. Correct the salt until you find the right taste and will be ready to eat.
Rabbit can be served with fresh white bread or papas arrugadas (potatoes in shell boiled in a large amount of salt).