The Rabbit in Salmorejo (Conejo en Salmorejo) is one of the best known typical dishes of Canarian gastronomy.
Although it sees its origins in Aragon, it is in the Canary Islands that it has reached its greatest fame.
– 1 rabbit of 1 Kg.
– Coarse salt
– 6 cloves of garlic
– 1 pinch of paprika
– 1 hot pepper
– Extra virgin olive oil
– Bay leaves
– 1 glass of wine
Put the 6 cloves of garlic, the coarse salt, the paprika, the chilli pepper in a mortar, mash everything well and at the end add a little vinegar and extra virgin olive oil
Place the rabbit previously cut into small pieces in a container and add the mortar mixture. Mix well. Add rosemary, thyme, bay leaf and the glass of wine until the rabbit is covered. Leave to marinate between 4 and 12 hours.
Then fry the previously marinated rabbit and place it in a pan. In the same pan where the rabbit was fried, add the sauce left over from the marinade and heat it.
Add the rabbit sauce and serve