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. ❤
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
STEP BY STEP
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!