Conejo en salmorejo – Canarian rabbit in spicy marinade

Ingredients for 4 portions

• 6 clovesGarlic, peeled
• to tasteSalt
• 3 mlChili flakes
• 2 tspPaprika
• 1 tspThyme, dried
• 1 tspOregano, dried
• 3 mlCumin
• 2Bay leaves
• 100 mlVinegar, white wine vinegar
• 200 mlWhite wine
• 1Rabbit, cut into pieces
• 5 tbspOlive oil

On the side

• 1 kgPotato, small, unpeeled
• 150 gSalt, coarse, for the potatoes

Method

1. Pound the garlic in a mortar with a little salt, the chilli, paprika, thyme, oregano and cumin to a paste. Mix it in a large bowl with the bay leaves, vinegar and wine.
2. Add the rabbit and turn the pieces until well coated. Cover and leave to marinate in the fridge overnight, or for at least 4 hours.
3. Lift the rabbit out of the marinade and pat dry with kitchen paper. Keep the marinade.
4. Heat the oil in a wide casserole and brown the rabbit in batches over a medium-high heat for 10–12 minutes, until golden all over.
5. Pour the marinade over the rabbit and bring to the boil. Cover and cook over a low heat for 30 minutes, until the rabbit is tender and the sauce has reduced.
6. Meanwhile, scrub the potatoes but don't peel them. Put them in a pan with the coarse salt and just enough water to cover.
7. Boil the potatoes uncovered for about 20 minutes, until tender.
8. Pour off the water and return the pan of potatoes to a low heat for about 5 minutes, shaking it now and then, until they dry and their skins wrinkle under a white crust of salt.
9. Serve the rabbit with its sauce and the wrinkled potatoes alongside.

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