Conejo al Ajillo

Nutrition · per serving

Steps

1. 1

   Pat the rabbit pieces very dry with kitchen paper so they brown instead of steam. Season all over with the fine salt, black pepper, and smoked paprika. Strip the rosemary leaves from the sprig and lightly bruise the thyme sprigs.

   700 g rabbit, jointed into serving pieces6 g fine salt2 g black pepper4 g smoked paprika1 small sprig, about 2 g fresh rosemary2 small sprigs, about 2 g fresh thyme
2. 2

   Heat a wide heavy frying pan or saute pan over medium-high heat. Add the olive oil, then add the whole garlic cloves. Fry for 2-3 minutes, stirring often, until lightly golden on the outside but not dark brown. Lift out the garlic and reserve; this perfumes the oil without burning the garlic later.

   45 ml olive oil16 whole cloves, about 55 g garlic cloves, peeled
3. 3

   In the same pan, lay in the rabbit pieces in a single layer. Brown them well for 4-5 minutes per side, turning once, until deep golden in spots. Work in batches if needed; proper browning is essential for a rich sauce.

   700 g rabbit, jointed into serving pieces
4. 4

   Return all rabbit pieces to the pan. Add the reserved garlic cloves, dry white wine, water or light stock, bay leaf, rosemary, and thyme. Bring to a lively simmer, scraping the pan to dissolve the browned bits stuck to the bottom.

   16 whole cloves, about 55 g garlic cloves, peeled120 ml dry white wine80 ml water or light stock1 bay leaf1 small sprig, about 2 g fresh rosemary2 small sprigs, about 2 g fresh thyme700 g rabbit, jointed into serving pieces
5. 5

   Lower to medium-low, partially cover, and cook for 18-20 minutes, turning the rabbit once halfway through, until the meat is just tender and the thickest pieces near the bone are no longer pink. If the pan looks dry before the rabbit is tender, add a splash more water.

   700 g rabbit, jointed into serving pieces
6. 6

   Uncover and simmer for 3-5 minutes to reduce the cooking liquid to a light, glossy sauce that coats the rabbit and garlic. Remove the bay leaf and herb stems. Stir in the chopped parsley and lemon juice, then taste and adjust seasoning if needed.

   1 bay leaf8 g fresh parsley, finely chopped10 ml lemon juice
7. 7

   Rest the rabbit in the pan for 3 minutes off the heat so the juices settle and the garlic finishes softening. Serve hot with the sauce spooned over and the whole garlic cloves alongside.

Origin & History

Conejo al Ajillo is a traditional Spanish countryside dish, especially associated with regions where rabbit has long been a common and valued meat. The technique of cooking meat with abundant garlic, olive oil, wine, and herbs reflects the practical, bold flavors of home-style Spanish cooking.