Get ready to hop into flavor town with our Conejo al Salmorejo recipe!

Whether you’re a fan of Canarian cuisine or just looking to spice up your taste buds, this dish is a crowd-pleaser. But hey, we get it, not everyone is crazy about rabbit meat. No worries, you can easily swap it out for succulent chicken legs and still enjoy the magic of this Conejo al Salmorejo recipe (OR chicken).

Now let’s dive into the mouthwatering details. Here’s what you’ll need:


  • 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
  • salt

Now, let’s break it down, step by step:


  1. Divide the meat into pieces and place them in a bowl. Blend all the ingredients (except the red fresh pepper) in a blender until you get a smooth and tantalizing sauce. No blender? No problem! Just chop the ingredients into tiny pieces and mix them with wine, olive oil, and vinegar. The key is to let the flavors mingle in a delightful dance.

  2. Mix the marinade with the rabbit (or chicken), cover it with plastic wrap, and let it marinate in the fridge for a few hours, preferably overnight. Let those flavors cozy up and create a party in your mouth!

  3. After the marinating time is up, give it a light fry in a separate pan. Then transfer everything to an earthenware dish and pour the marinade on top, adding a little extra water. Take the red fresh pepper, smash it in a mortar, and sprinkle this vibrant goodness into the mixture.

  4. Time to simmer! Cook on low heat for 20 minutes, flipping the rabbit (or chicken) pieces until they’re tender and bursting with flavor. If the meat needs more love, add water to reduce the sauce and cook a bit longer. Adjust the salt to your taste and get ready to savor every bite.

Now comes the best part — serving up this masterpiece. Conejo al Salmorejo pairs perfectly with fresh bread or papas arrugadas (boiled potatoes in their salty jackets).

Buen provecho!

This Post Has One Comment

  1. Peter

    Great Conejo al Salmorejo recipe, thanks! Please give us more of those recipes (if possible). Next month I’ll be in Tenerife, I love cooking and I’m eager to expand my culinary repertoire and create some culinary masterpieces during my stay on the island. Thanks again for the inspiration! 😀

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