Conejo en salmorejo – Rabbit in piquant sauce

(Serves 6 to 8)

This Spanish dish from the Canary Islands is well-matched by a Rioja Reserva

25 g Gozo sea salt
15 cloves of garlic, peeled
1 dried pimento, seeds removed
3 tablespoons sweet pimenton/ paprika
250 ml red wine vinegar
1 x 75 cl bottle dry white wine
250 ml olive oil
2 kg rabbit, jointed
4 sprigs of thyme
3 sprigs oregano

• Make a thick paste of the salt, garlic and pimento in a mortar, otherwise use a food processor, and then add the paprika, and gradually the wine, olive oil and vinegar to make the salmorejo.

Put the meat in a single layer in a glazed earthenware pot, and cover it with the salmorejo. Tuck in the sprigs of herbs and mix well so that all the pieces of meat are completely impregnated in the marinade. Tap the pot to eliminate any air between the pieces. Cover with a cloth and leave to marinate in a cool place for at least an hour, and up to four or five hours.

To finish the dish, heat some olive oil in a frying pan, and in it fry the pieces of meat until well-browned and at least half cooked through, say for about 20 to 25 minutes. Transfer to a casserole. Pour the marinade into the frying pan, bring to the boil, scraping up any residues, and pour over the meat. Partially cover, and finish cooking, until the meat is tender. This traditional Canary Islands dish is served with papas arrugadas, a recipe which will adapt perfectly to the excellent potatoes from Gozo.