Rabbit in Salmorejo. Canarian recipe


Well, today we have a recipe from the Canarian gastronomy, the rabbit in salmorejo, one of those dishes with a strong flavor and picón that they prepare on the islands, perfect to accompany some wrinkled potatoes and a good wine from the north of Tenerife. Oh, and in case you were wondering, salmorejo is not the one that is prepared in Andalusia, this is a very typical meat marinade in Canarian cuisine.

The truth is that it is a very easy dish to make, the greatest difficulty lies in chopping the rabbit, but you can perfectly ask to have it done at the butcher shop, yes, you will need some time to prepare it and one last tip, nothing to eat it at night, especially if you have problems with spiciness.


For 4 people
  • Rabbit 1
  • Garlic cloves 8
  • Paprika 10 g
  • Cayenne chilli 1
  • Chorizo ​​pepper pulp or a hot pepper 15 g
  • Extra virgin olive oil 500 ml
  • White wine 750 ml
  • Sherry vinager 250 ml
  • Fresh oregano to taste
  • Fresh thyme to taste
  • Coarse salt 50 g
  • Dried bay leaf 2

How to make rabbit in salmorejo

Difficulty: Easy
  • Total time 1 h 15 min
  • Elaboration 15 m
  • Cooking 1 hour
  • Repose 24 h

We will start by placing the garlic cloves clean of skin and the hot pepper or the chorizo ​​pepper paste in a mortar if we do not have this type of pepper. We crush everything until we get a paste, then gradually add the sweet paprika, vinegar, white wine and finally a handful of coarse salt.

We cover the pieces of rabbit with the marinade, the bay leaf, the cayenne and the spices, making sure that all the pieces of meat are well covered so that they are well soaked in the flavor and the wine and vinegar can soften the meat during that time. .

Cover in an airtight container and marinate in the fridge for 24 hours. Once the maceration time has passed, we remove the rabbit from it, and put a deep saucepan on the fire with plenty of mild virgin olive oil to fry.

When the oil is very hot, drain the rabbit and fry it in batches over medium heat at first and then hard so that they cook well inside, approximately 18 minutes. Once the meat is browned, we are placing them in a large casserole. We booked.

When we finish frying, we turn off the fire and add the marinade that we have left from draining the rabbit over the meat, and add three or four tablespoons of the oil that we had used to fry the meat. Let it cook for 40 minutes or until the meat is tender.

With what to accompany the rabbit in salmorejo

Undoubtedly the main ingredient to accompany this recipe for rabbit in salmorejo are delicious "wrinkled potatoes" in the purest Canarian style. A glass of wine will be appreciated to overcome the spice of this delicious Canarian dish.

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