Entrée: Spain – Conejo Al Ajillo (Rabbit with Garlic)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 40 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 whole rabbit, about 2.5 lb (1.1 kg), cut into serving pieces
Salt and pepper to taste
4–6 tbsp (60–90 ml) olive oil
10–12 garlic cloves, thinly sliced
1–2 bay leaves
1 tsp (5 ml) smoked paprika (pimentón)
2 / 3 cup (150 ml) dry sherry or dry white wine
Juice of 1 lemon
Fresh parsley, chopped, to taste

Show original ingredient measurements

1 whole rabbit, about 2.5 lb (1.1 kg), cut into serving pieces
Salt and pepper to taste
4–6 tbsp (60–90 ml) olive oil
10–12 garlic cloves, thinly sliced
1–2 bay leaves
1 tsp smoked paprika (pimentón)
2 / 3 cup (150 ml) dry sherry or dry white wine
Juice of 1 lemon
Fresh parsley, chopped, to taste

Instructions

1. Season rabbit with salt and pepper. Heat oil in a large skillet over medium-high heat and brown rabbit well on all sides; remove and set aside.
2. Lower heat to medium, add sliced garlic and sauté until fragrant and lightly golden (careful not to burn). Add bay leaves and smoked paprika, stir briefly.
3. Pour in sherry and lemon juice, scrape up browned bits. Return rabbit to the pan and spoon sauce over pieces.
4. Cover and simmer gently for 30–40 minutes until rabbit is cooked through and tender. Adjust seasoning.
5. Sprinkle with chopped parsley and serve with roasted potatoes, sautéed greens or crusty bread to soak up the sauce.

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