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SERVES 4 PEOPLE
150 g dried chick peas, 2 onions, 4 garlic cloves, 4 small
rabbit joints (200 g each), sea salt, pepper, 100 g chorizo (Spanish
chilli sausage), 1 tbsp olive oil, 4 tbsp sherry, 1 small bunch of soup vegetables,
1 bay leaf, ½–1 tsp ground cumin, 1 large pinch of
ground cinnamon 1 tbsp brown sugar, approx. 400 ml vegetable or chicken
stock (instant), 2 bell peppers, 400 g chopped tomatoes (tin), Pimentón de la
Vera, 1 bunch flat parsley, ½ bunch fresh coriander
Conejo al ajillo
Rabbit with chick peas and garlic.
Do-it-yourself
1.
Leave the chick peas to soak overnight in
plenty of cold water. The next day, drain the
chick peas, rinse them thoroughly in cold
water and drain well. Meanwhile peel and
dice the onions and garlic. Wash the meat in
cold water, pat dry thoroughly, season with
salt and pepper. Cut the chorizo into slices.
Heat up the oil in the pressure cooker. Sear
the joints on both sides in portions until
golden brown. Add the chorizo and sear brief-
ly. Remove everything from the pot, drizzle
sherry over the top, cover and put to one side.
2.
Roast the garlic and onion in frying fat
until golden brown. Put half of it to one side.
3.
Trim, wash and dice the soup vege-
tables. Add to the pot together with the
chick peas, bay leaf, ½ tsp salt, cumin,
cinnamon and sugar and braise briefly.
Pour over the stock until everything is
covered with around 1 cm of liquid. Close
the pot according to the instructions and
cook everything on cooking setting 2 for
approx. 15 minutes.
4.
Meanwhile, trim and wash the peppers
and finely chop.
5.
Allow the steam to release from the
pressure cooker as per the instructions
and open. Mix together the pepper and
tomatoes, season with salt, pepper and
paprika. Add the joints, chorizo and
remaining garlic and onion mix. Close the
pot according to the instructions and heat
up to the hottest setting, until you reach
cooking level 1. Finish cooking the meat
and vegetables (approx. 15 minutes).
6.
Rinse, dry and chop the herbs. Allow the
steam to release from the pressure cooker
as per the instructions and open. Season
the rabbit stew with salt and pepper, sprin-
kle over some of the chopped herbs.
PREPARATION