During the Christmas lunch as a main dish in the Canary Islands, the choice is usually between meat or fish.
Among the meat-based preparations, you cannot miss dishes with rabbit, chicken, veal (redondo de ternera), pork, or lamb.
Some of the most popular dishes are rabbit in salmorejo, pork in adobo or fiesta (cochino de adobo o de fiesta), and marinated goat (el cabrito adobado).
Rabbit in Salmorejo is indeed a meat dish originating from the Canary Islands.
The main ingredient is rabbit meat which is marinated, then sautéed and finally cooked in the marinade.
The base of the marinade is dry white wine, olive oil, and vinegar mixed with an adobo made of garlic, paprika, peppers, pepper, salt, and thyme.
The origin of the dish is unclear; some sources trace it back to Aragon, but it should not be confused with the sauce known as “salmorejo” with the famous Andalusian salmorejo, a dish also known as ardoria or ardorío, which contains tomato and is a creamy soup.
And it should not be confused with our salmoriglio, which is a sauce made of lemon, herbs, and olive oil.
As a side dish, papas arrugadas are usually served, typical Canary Island new potatoes with the skin, which are cooked in salted water.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Day
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Spanish
- Seasonality: Christmas
Ingredients
- 1 whole rabbit, raw (cut into pieces)
- 3 cups dry white wine
- 1 cup red wine vinegar
- 1 head of garlic
- 1 chili pepper
- 1 sweet bell pepper
- 1 tbsp cumin
- 1 tbsp thyme
- 1 tbsp oregano
- 1 tbsp sweet paprika
- as needed olive oil
- as needed coarse salt
Tools
- 1 Mortar
Steps
The day before cooking, prepare the salmorejo.
In a mortar, crush the garlic with the chili pepper, paprika, thyme, cumin, oregano, gradually adding the bell pepper, vinegar, wine, a tablespoon of olive oil, and salt.
Cover the rabbit with the marinade and refrigerate for at least one night.
In a large pan, add olive oil, and brown the rabbit (set the marinade aside).
Transfer the rabbit pieces to a large pot, cover with the marinade and cook for about 45 minutes (add water if necessary).
FAQ (Questions and Answers)
What is Spanish adobo?
It was originally a preservation technique that involved immersing raw meat or fish in a broth or sauce made with various ingredients, among which the most common are: paprika, oregano, salt, garlic, and vinegar.
The practice, originating from Iberia (Spanish cuisine and Portuguese cuisine), was widely adopted in Latin America, as well as in the Spanish and Portuguese colonies in Africa and Asia.
The adobo was initially used as a method of food preservation, but over time and with the advent of refrigeration methods, it has primarily become a method for flavoring food before cooking.
Marinated or seasoned meat with an adobo is called adobado.What is the difference between Spanish adobo and that of other Hispanic countries?
In Mexico, with adobo, it refers to a seasoning or sauce made with different types of chili, including chipotle and ancho (which is the popular dried and red-colored chili) used to marinate and give a spicy flavor.
In Venezuela, the name adobo refers to a mixture of salt with different spices (technically known as “seasoned salt”).
In Costa Rica, adobar has the same meaning as marinating.
In Uruguay, it is called a mixture of spices including oregano, garlic, basil, and peppers, and adobar is the act of covering meat with this seasoning.
In Puerto Rico, it is a seasoned salt generously sprinkled or rubbed on meat and seafood before grilling, sautéing, or frying.
Adobo is a typical dish of Peruvian cuisine, specifically from the Arequipa area. It is a dish of pork marinated with spices and vegetables, cooked in a terracotta pot until tender.
It is served with bread to dip in the sauce.What is adobo in the Philippines?
In Filipino cuisine, adobo refers to a common and indigenous cooking method.
In the late 16th century, the Spanish called it adobo due to its superficial resemblance to the Spanish version.
The main ingredients of Filipino adobo are ingredients native to Southeast Asia, namely vinegar, soy sauce, or fish sauce, peppercorns, garlic, and bay leaves.
Traditionally, it does not use chili peppers, paprika, oregano, or tomatoes.
On the blog, you can find the Filipino recipe for pork adobo.
