Conejo al Salmorejo

Подготовка

Съставки

Начин на приготвяне

Стъпка по стъпка

1. 1

   Place the garlic, white wine vinegar, paprika, oregano, thyme, salt, and black pepper in a mortar and pestle or small food processor.

   Около 3 мин

   Бележка на готвача: If using a food processor, pulse until a coarse paste forms.

2. 2

   Pound or blend the marinade ingredients until a rough paste is formed.

   Около 2 мин

3. 3

   Rub the marinade all over the rabbit pieces, ensuring they are well coated.

   Около 2 мин

   Бележка на готвача: Use gloves if you prefer not to get your hands messy.

4. 4

   Place the marinated rabbit in a non-reactive bowl, cover, and refrigerate for at least 2 hours, or preferably overnight.

   Бележка на готвача: Marinating longer will result in a more flavorful and tender rabbit.

5. 5

   Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

   Около 2 мин

   Бележка на готвача: Ensure the pot is hot before adding the rabbit to get a good sear.

6. 6

   Remove the rabbit from the marinade, reserving the marinade, and pat the rabbit pieces dry with paper towels.

   Около 1 мин

   Бележка на готвача: Patting dry helps achieve a better sear.

7. 7

   Sear the rabbit pieces in batches until golden brown on all sides, then remove them from the pot and set aside.

   Около 10 мин

   Бележка на готвача: Do not overcrowd the pot; sear in batches to maintain high heat.

8. 8

   Add the onion and red bell pepper to the same pot and sauté until softened, about 5-7 minutes.

   Около 7 мин

   Бележка на готвача: Scrape up any browned bits from the bottom of the pot as the vegetables cook.

9. 9

   Stir in the tomato paste and cook for 1 minute, stirring constantly.

   Около 1 мин

   Бележка на готвача: Cooking the tomato paste briefly deepens its flavor.

10. 10

    Pour in the dry white wine and reserved marinade, scraping up any browned bits from the bottom of the pot.

    Около 2 мин

    Бележка на готвача: Deglazing adds incredible flavor to the sauce.

11. 11

    Bring the liquid to a simmer and cook for 2-3 minutes to reduce slightly.

    Около 3 мин

12. 12

    Return the seared rabbit pieces to the pot, add the chicken broth and bay leaf.

    Около 1 мин

    Бележка на готвача: Ensure the rabbit is mostly submerged in the liquid.

13. 13

    Bring to a gentle simmer, then reduce the heat to low, cover, and cook for 45-60 minutes, or until the rabbit is very tender.

    Около 1 ч

    Бележка на готвача: The rabbit should be fork-tender and easily pull away from the bone.

14. 14

    Remove the bay leaf and discard.

15. 15

    Taste and adjust seasoning with additional salt and pepper if needed.

    Около 1 мин

16. 16

    Garnish with fresh parsley before serving.

    Около 1 мин

    Бележка на готвача: Serve with crusty bread or rice to soak up the delicious sauce.