Conejo al Salmorejo

备料

配料

做法

分步操作

1. 1

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

   约 3分钟

   烹饪提示： 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.

   约 2分钟

3. 3

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

   约 2分钟

   烹饪提示： 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.

   烹饪提示： 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.

   约 2分钟

   烹饪提示： 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.

   约 1分钟

   烹饪提示： 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.

   约 10分钟

   烹饪提示： 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.

   约 7分钟

   烹饪提示： 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.

   约 1分钟

   烹饪提示： 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.

    约 2分钟

    烹饪提示： Deglazing adds incredible flavor to the sauce.

11. 11

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

    约 3分钟

12. 12

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

    约 1分钟

    烹饪提示： 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.

    约 1小时

    烹饪提示： 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.

    约 1分钟

16. 16

    Garnish with fresh parsley before serving.

    约 1分钟

    烹饪提示： Serve with crusty bread or rice to soak up the delicious sauce.