Rabbit and Vegetable Stew from Cataluña | CONILL AMB SAMFAINA
Course: MainServings
2
peopleCooking time
30
minutesDiscover the tastes of Cataluña with this traditional Rabbit and Vegetable Stew (Conill amb Samfaina). This hearty and rich stew combines tender rabbit, a bounty of vegetables, and aromatic herbs. It’s a perfect comfort food for a relaxing weekend meal, and with this simple recipe, you can recreate the flavors of the Spanish countryside in your kitchen.
Ingredients
- Rabbit and Vegetable Stew
1/2 rabbit with its liver
1 onion
1/2 red pepper
1/2 green pepper
3 cloves garlic
1 courgette
1 aubergine
3 or 4 tomatoes
olive oil
salt and pepper
pimentón pepper powder/sweet paprika
herb bouquet: bay leaf, thyme
Directions
- Rabbit and Vegetable Stew
- In a generous amount of olive oil, fry the rabbit (chopped into smaller chunks) until nicely browned on all sides, seasoning well with salt and pepper. Add in the liver to be browned just before removing it all from the pan.
- Chop the green and red peppers into small, even-sized pieces and finely dice the onion. Add into the now flavourful oil and fry for a few minutes, then add in the garlic (roughly chopped). Fry until soft, seasoning with salt and pepper.
- Chop the courgette and aubergine into small chunks and add them into the pan. Cook down for around 10 minutes.
- Grate the tomatoes into a pulp. Stir in the pimentón pepper powder, and tomato pulp. Add the herb bouquet, cover and let cook gently for 10 minutes.
- Return the rabbit to the pan, stir, and let cook for a final 10 minutes. Taste for seasoning and adjust as needed.
