Typical Canary recipes

Rabbit in Salmorejo

Ingredientes: 1 rabbit, 5 garlic cloves, 2 peppers, 1 red pepper, 4 chunks of round of fried bread, paprika, a pinch of thyme and oregano.

Elaboration: We divide(depart) the rabbit in chunks, place it in a casserole, whereas apart we do the crushed one (go out, 3 teeth of garlics, a teaspoon of oregano, a spoon of paprika, a pinch of thyme, 1/2 pepper) with a glass of wine and a jet of virgin oil extra; once ground we join everything with the rabbit. I will stop him to rest for some four or five hours. Once passed the foreseen time,fry the rabbit in a frying pan with abundant oil; and we place it in a new casserole. Adding the new one crushed with round of fried bread and the azadura of the rabbit. Later, we stop to cook the rabbit to slow fire during 30 minutes. We can accompany it on one you eat wrinkled.

Mojo picon

Ingredientes: 1 nail head of garlics, 2 peppers piconas, ½ cup of vinegar, 1 teaspoon of paprika, oil, cumins, fat salt.

Elaboration: In a mortar we crush the garlics, the peppers, the cumins, the paprika and fat salt. Finally we add the oil and the vinegar little by little, and without stopping crushing. Some pepper can add mas if he(she) likes the piquant(spicy) one. I wet this one he accompanies perfectly to the meats to the plate or roasted.