Welcome to a new recipe of Paulina Kitchen. Today with a Spanish popular recipe: the rabbit to the Ajillo , one of those delights to suck your fingers, because the best way to eat it is to do it with your hands.
An easy -to -prepare dish that everyone likes and ingredients that can be achieved at a very good price. Nothing richer than the perfume of the chili leaving our window, right? Enjoy it!
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A traditional recipe for rabbit to chili
One of those recipes where the already known "Less is more" is the rabbit to the Ajillo, a very tasty and simple dish that is already a tradition in Spanish gastronomy . This recipe meets three fundamental characteristics: it is rich, it is economical and easy to prepare, and it is best to eat with your hands.
Being a white meat, the rabbit is very healthy. It is also very accessible, which has made it an ingredient widely used in the kitchen of Spain, even since Roman times, due to its abundance in the Iberian Peninsula.
An aromatic dish to eat with your hands
One of the most outstanding characteristics of rabbit to Ajillo is its intense and very aromatic flavor . The predominance of garlic and the aggregate of spices provide perfume and palate to the dish, special for lovers of strong flavors.
In addition, being an easy elaboration and very economical recipe is an ideal option to cook at home and enjoy with family or friends.
It is also very common to find rabbit to the chiller in numerous restaurants and tapas bars from all over the country, because basically this dish is born as a lid and is served in this way in many places. This feature makes rabbit to the chiller into a dish that is almost a ritual , because it is enjoyed with four of the five senses.
The origin of the rabbit to chill
The specific origin of the rabbit to the chili is unknown , but the reality is that it is a combination of very popular ingredients found in different regions of the country.
The rabbit is a very common ingredient in Mediterranean gastronomy and chin , for its part, it is a sauce based on garlic and olive oil widely used in Andalusian cuisine and in other parts of Spain.
If you are interested in performing another preparation with rabbit, we suggest that you do not miss a traditional dish of Spain the Manchego Gazpacho !
Your preparation: with sauce or baked?
There are different ways to prepare the rabbit to the chiller, one of the most popular is the simple recipe of rabbit to the bee with sauce , in which the co -red rabbit is given in a pan with olive oil, then the meat is removed and in that base a sauce is made with the garlic, the white wine and the chosen spices.
Once the sauce is ready, the rabbit is put again in the pan and cook everything together until the rabbit is tender and the sauce has been reduced. This version allows the meat to be more hydrated and softer to the palate.
Another way is the rabbit to the oven beebil , in which the rabbit pieces are placed in an oven fountain and a mixture of garlic, olive oil, white wine and spices are prepared. This mixture is poured on the rabbit and baked at an average temperature for about an hour, until the rabbit is tender and golden and crispy skin. You just have to take care of the oven temperature so that the meat does not dry.
Both versions are delicious and have a unique flavor and aroma thanks to the combination of garlic and olive oil. The choice between one or the other will depend on the tastes and preferences of each person. In the first, the meat is softer and more tender, while in the second, in addition to the above, you can enjoy crunchy skin.
Traditional Ajillo Rabbit Recipe
- Yields : 4 to 5 portions
- Preparation time: 1 hour
Ingredients
- 1 whole rabbit troy
- 1 garlic head, finely peeled and chopped
- 1 cup extra virgin olive oil
- 1/2 cup of white wine vinegar
- 1 cup of water
- Salt and pepper
- 1 bay leaf
- 1 fresh thyme twig
- 1 red pepper, cut into strips
- 1 large onion, cut into strips
- 1 tablespoon of sweet paprika
How to make rabbit to the oven bee
- In a large casserole or pan heating the olive oil over medium-high heat.
- Add the rabbit and fry pieces until they are brown on both sides.
- Incorporate the onion and pepper and cook everything together for a few minutes. Add the garlic and the paprika and mix well.
- Once the vegetables are tender, add the vinegar and water to the casserole and remove to mix the flavors.
- Add the bay leaf and thyme twig. Salpimentar at ease. Lower the heat and cover the pan.
- Cook for about 45-50 minutes, or until the rabbit is tender and the sauce has been reduced and thickened.
- If the sauce is too liquid, you can get the pieces of rabbit and cook the sauce over high heat for a few minutes until it thickens.
- Serve hot accompanied by good bread, potatoes (potatoes) or white rice.
