4 September 2008
Catalan rabbit or "Conejo con San Feina". This recipe is 4 generations old that we know of and the first time we got involved making it with some Spanish friends. Even the local vultures overhead seemed to be interested...
Feeds a whole "barrio" or a lot of friends and neighbours!
Ingredients: (serves 12)
4 medium onions
4 medium aubergines
4 medium red peppers
6 medium green peppers
12 ripe tomatoes
2 bulbs of garlic
2 rabbits (cut into pieces)
Large glass of Brandy
Salt and pepper
8 tablespoons of Olive oil
How to cook:
1.Prepare the vegetables in advance, better the day before as it can take some time. All of the vegetables except the garlic need to be chopped/diced as finely as possible. When the vegetables are chopped, set aside in containers until ready to be cooked.
2.Separate the garlic into individual cloves (or teeth as the Spanish say), remove the excess outer layers but do not peel.
3.Heat the oil in a large paella pan and add the garlic. Cook gently for 5-6 minutes or so then add the rabbit pieces. Cook the rabbit slowly for 10 minutes until lightly golden, add the brandy, cover and continue coking for a further 20 minutes very slowly until cooked through. Remove and set aside.
4.Heat a little more olive oil in the pan, add the onion and cook, stirring until translucent. Add the aubergines and peppers and cook for 10-12 minutes or so then add the pumpkin and the tomatoes. Cook very slowly for about an hour, stirring occasionally until everything has reduced and you have a rich sauce.
5.Return the rabbit and garlic to the pan stirring well to cover the meat with the vegetable sauce. Season to taste, cover and continue cooking for 20 minutes until the rabbit has taken on the flavours of the sauce.
6.Serve with lots of fresh bread.
Fabulous dish and a real opportunity for a get together given the prep time. Best cooked in a paella pan either over the open fire/BBQ or on an outdoor gas burner.