One of the most well known and traditional dishes of Canarian gastronomy, it originally came from Aragon, although it is here in Tenerife that it reached its highest and just deserved acclaim.
One rabbit weighing 1kilo or just over.
6 cloves of garlic
A pinch of paprika
1 hot pepper
1 glass white wine.
- Cut the rabbit into medium-sized pieces and place in a suitable pot with a little salt.
- Crush the garlic with salt in a mortar. Add the paprika and the pepper and continue crushing. When everything is roughly chopped, add a generous dash of oil and a little less vinegar. Mix well.
- Pour this majado onto the rabbit and turn the meat a few times to soak up the mixture.
- Pour in a glass of white wine; add a bay leaf, some rosemary and a bit of thyme.
- Marinade in the fridge for several hours (overnight is best).
- Remove the pieces of rabbit and fry before transferring to a serving plate. Pour the remaining sauce used to marinate the rabbit into the frying pan and heat. Let the sauce rest a little before serving with the rabbit.