Morteruelo: A Hearty Spanish Delight

Ingredients

• 1 rabbit, cut into pieces (1.5 kg / 3.3 lbs) 1 rabbit, cut into pieces (1.5 kg / 3.3 lbs)
• 500g (1.1 lbs) pork shoulder, diced 500g (1.1 lbs) pork shoulder, diced
• 250g (8.8 oz) pork liver, diced 250g (8.8 oz) pork liver, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 bay leaves 2 bay leaves
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 250ml (1 cup) dry white wine 250ml (1 cup) dry white wine
• 250ml (1 cup) chicken or vegetable broth 250ml (1 cup) chicken or vegetable broth
• 50g (1.8 oz) butter 50g (1.8 oz) butter
• Crusty bread, for serving Crusty bread, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 28g (total), 10g (saturated)
• Carbohydrates: 5g (total), 1g (sugars)
• Protein: 42g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, melt the butter over medium heat. Add the rabbit pieces and brown them on all sides. Remove the rabbit from the pot and set aside.
2. 2.
   In the same pot, add the diced pork shoulder and liver. Cook until browned.
3. 3.
   Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent.
4. 4.
   Return the rabbit to the pot and add the bay leaves, smoked paprika, cumin, thyme, oregano, salt, and black pepper. Stir well to coat the meats with the spices.
5. 5.
   Pour in the white wine and chicken or vegetable broth. Bring to a simmer, then reduce the heat to low. Cover the pot and let it cook for 2-3 hours, or until the meats are tender and easily shred apart.
6. 6.
   Remove the bay leaves from the pot. Using a blender or food processor, puree the mixture until smooth and creamy.
7. 7.
   If the consistency is too thick, add a little more broth or wine to achieve the desired texture.
8. 8.
   Transfer the Morteruelo to a serving dish and let it cool to room temperature. Refrigerate for at least 2 hours before serving.
9. 9.
   Serve the Morteruelo spread on crusty bread as an appetizer or use it as a filling for empanadas.

Treat your ingredients with care...

• Rabbit — Make sure to thoroughly clean and trim the rabbit before cooking to remove any excess fat or unwanted parts.
• Pork liver — Soak the pork liver in milk for 1 hour before using it in the recipe. This helps to remove any bitterness and enhances its flavor.

Tips & Tricks

• For a smokier flavor, you can use smoked pork shoulder instead of regular pork shoulder.
• If you prefer a spicier Morteruelo, add a pinch of cayenne pepper or chili flakes to the spice mixture.
• To save time, you can use a slow cooker instead of a pot. Cook the ingredients on low heat for 6-8 hours until the meats are tender.

Serving advice

Serve Morteruelo as an appetizer by spreading it on slices of crusty bread. Garnish with a sprinkle of smoked paprika and a sprig of fresh thyme for an extra touch of flavor and presentation.

Presentation advice

Present Morteruelo in a rustic terracotta dish or a small ceramic bowl. Accompany it with a basket of freshly baked bread and some olives for a traditional Spanish touch.