spanishrabbitgarlicclassicsautewine-braised

Conejo al Ajillo

Name: Conejo al Ajillo
Prep time: 12 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: Spanish
Ingredients: 700 g rabbit, jointed into serving pieces; 6 g fine salt; 2 g black pepper; 4 g smoked paprika; 1 small sprig, about 2 g fresh rosemary; 2 small sprigs, about 2 g fresh thyme; 45 ml olive oil; 16 whole cloves, about 55 g garlic cloves, peeled; 120 ml dry white wine; 80 ml water or light stock; 1 bay leaf; 8 g fresh parsley, finely chopped; 10 ml lemon juice

Conejo al Ajillo is a rustic, aromatic dish of rabbit browned in olive oil and gently simmered with whole garlic cloves, white wine, and herbs. The finished sauce is light but intensely savory, with sweet softened garlic and smoky paprika giving the meat deep, classic flavor.

45 min

2 servings

515 kcal

Spanish

Ingredients

Rabbit and seasoning

700 grabbit, jointed into serving pieces
6 gfine salt
2 gblack pepper
4 gsmoked paprika
1 small sprig, about 2 gfresh rosemary
2 small sprigs, about 2 gfresh thyme

Ajillo base

45 mlolive oil
16 whole cloves, about 55 ggarlic cloves, peeled
120 mldry white wine
80 mlwater or light stock
1bay leaf

To finish

8 gfresh parsley, finely chopped
10 mllemon juice

Instructions

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.
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.
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.
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.
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.
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.
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.

Nutrition per serving

515 kcal

Calories

49g

Protein

Carbs

27g

Fat

Fiber

Notes

•If your rabbit pieces are very large or from an older animal, they may need 5-10 extra minutes of gentle simmering; keep the heat low so the meat stays juicy.
•Whole garlic cloves should become sweet and spreadable, not bitter. If they start colouring too fast in the oil, lower the heat immediately.
•A dry Spanish white wine works best; avoid sweet wine, which can make the sauce cloying.
•Classic accompaniments include fried potatoes, crusty bread, or simple rice to catch the garlicky sauce.

Background

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.

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