A typical dish from Almeria

People :

4

Preparation time :

1 h 15

Difficulty:

Easy

Description

Esta publicación está disponible en: es

Ingredients
  • 1 rabbit
  • 200g navy beans
  • 2 potatoes
  • 2 tomatoes
  • 1 onion
  • 1 green pepper
  • 5 cloves of garlic
  • 1 glass of white wine
  • Parsley
  • Saffron
  • Olive oil
  • Salt and pepper
  • Snails (300g)
  • 100g flour
  • 30ml olive oil
  • 30ml of water approx.
Preparation
  1. Cut the rabbit in half and chop vegetables.
  2. In a frying pan, saute the garlic with the vegetables, add the seasoned rabbit and once once golden brown, add the grated tomato and cook for a few minutes.
  3. Add the white wine, let the alcohol evaporate and cover with broth or water, chopped parsley and a few strands of saffron. Simmer partially covered for about 40 minutes; half way through, add the snails and the peeled and diced potatoes. With just 10 minutes to go, add the beans, continue cooking, being careful not to let the liquid dry out.
  4. Add the gurullos* 5 minutes before the end of the cooking time. Turn off heat and allow to sit for a few minutes.
*To make gurullos, mix 100g of flour with 1 tsp. of salt, 100ml of oil and slowly add water to form a dough. Knead for a few minutes, and leave the dough covered with cling film for half an hour. Now use your fingers to shape pieces of dough into pieces similar to grains of rice, but slightly larger.

Additional information

People :

4

Preparation time :

1 h 15

Difficulty:

Easy