Conejo al ajillo | Rabbit with garlic


Let’s welcome March and the yet to come spring with another traditional Spanish tapas: conejo al ajillo (rabbit with garlic). Delicious, simple and cheap, like most Spanish tapas. The version of conejo al ajillo I show you today has wine and broth, that end up making a very nice sauce. But if you want to keep it simple, it is just about frying the rabbit and the garlic cloves altogether. That’s it!

I’m sure you’ll love it. Don’t forget to send me some pictures if you try it. See you next week. ❤

Serves: 2

Difficulty: I can light the stove



600 g rabbit

5 garlic cloves

200 g flour

100 ml white wine

250 ml meat broth

the juice of half a lemon



Crush the garlic cloves, coat the rabbit with flour and fry all together in EVOO.

Once the rabbit is brown, add the wine and let it evaporate.

Finally, add the meat broth and cook all together until the sauce thickens.

Serve and enjoy cocinero!

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