Rabbit with samfaina. Recipe


The samfaina is a symphony of vegetables. Tomato, eggplant, onion and pepper are united in a sauce that is served together with cod, chicken, rabbit, etc.

Today I bring you the rabbit with samfaina, a traditional Catalan recipe that is still prepared in many places. It does not bring too much work and you do not have to be aware of it.

Ingredients for 4 people

A medium rabbit, two medium onions, a red pepper, an aubergine, 500 gr of ripe tomato, oil, salt and fresh thyme.

Preparation of the rabbit with samfaina

We start by peeling and cutting the vegetables into irregular cubes. I cut them quite large but you can make them a little to your liking.

In a large casserole we put the aubergine, onion and pepper with a good jet of oil and a pinch of salt and cook it gently.

We cut the rabbit into pieces and season them. In a wide and very hot paella we mark the rabbit well until it is golden on all sides. We reserve it.

Once the vegetables have cooked for about 20 minutes, add the tomato and cook it for another 15 minutes.

Add the pieces of rabbit to the samfaina and cook for 45 more minutes or until the rabbit is tender. If necessary we can add a little water.

We turn off the heat and add some thyme leaves, mix and let it rest.

Processing time | 1 hour 30 minutes
Difficulty | Easy


The rabbit with samfaina is a traditional dish, made from a clay pot. It is best to eat it in advance and the weekend is the perfect time.

It lasts a few days in the fridge so it can also be a solution for a weeknight meal when we don't have much time.

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