Dish
Conejo en salmorejo
Rabbit in salmorejo sauce
Conejo en salmorejo is a flavorful and hearty dish that is perfect for a family dinner. The rabbit is marinated in a mixture of garlic, paprika, and vinegar before being slow-cooked until tender. The dish is typically served with boiled potatoes and a green salad.
Origins and history
Conejo en salmorejo is a traditional dish from the Canary Islands. It is believed to have originated in the 16th century and was originally made with wild rabbit. Today, it is a popular dish in the Canary Islands and throughout Spain.
Dietary considerations
This dish is not suitable for vegetarians or vegans. It is also not recommended for those with a rabbit allergy.
Variations
There are many variations of this dish, some of which include the addition of olives or capers. Some recipes also call for the rabbit to be marinated in red wine before cooking.
Presentation and garnishing
Conejo en salmorejo is typically served in a rustic, family-style dish. Garnish with fresh parsley or cilantro for a pop of color.
Tips & Tricks
To ensure the rabbit is tender and flavorful, marinate it in the garlic and paprika mixture for at least an hour before cooking.
Side-dishes
Boiled potatoes and a green salad are the perfect side dishes for Conejo en salmorejo.
Drink pairings
A full-bodied red wine, such as a Rioja or Tempranillo, pairs well with this dish.
Delicious Conejo en salmorejo recipes
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