DISH RESEARCH · Dish
Conejo en salmorejo
Canarian rabbit marinated and braised with garlic, white wine, paprika and herbs.
About Conejo en salmorejo
Conejo en salmorejo is a Canarian rabbit dish named for its aromatic marinade, not the Andalusian tomato soup. This profile follows Spain's official tourism recipe, retaining the rabbit liver that enriches its wine, garlic, paprika and herb sauce.
Rabbit provides a lean savoury base, deepened by the liver and mellow onion. Garlic, oregano, thyme and bay leaf perfume the sauce, while sweet paprika adds earthy warmth and dry white wine brings acidity and fruitiness.
The finished dish has browned pieces of rabbit coated in a loose red-brown sauce, with softened onion and fine herb flecks visible around the meat. The long marinade and gentle braise leave the flesh tender while preserving its shape.
Allergens in this recipe
Allergen details are not yet confirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Conejo en salmorejo
Spain.info's Canarian Rabbit in Salmorejo.
- Rabbit with liverLean meat and savoury sauce enrichment
- OnionSweet aromatic body
- GarlicPungent marinade base
- Olive oilMarinade richness and frying fat
- Dry white wineAcidic aromatic marinade
- Sweet paprikaEarthy warmth and colour
- OreganoHerbal aroma
- ThymeHerbal aroma
- Bay leafWoody fragrance
- Coarse saltSeasoning
- WaterBraising liquid
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Rabbit with liver: . The official method explicitly reserves and later mashes the rabbit liver; it is retained with the whole rabbit ingredient.
- Onion:
- Garlic:
- Olive oil:
- Dry white wine: . The source does not identify the bottle or establish whether sulphites remain at a declarable level.
- Sweet paprika:
- Oregano:
- Thyme:
- Bay leaf:
- Coarse salt:
- Water: . Water appears in the official preparation rather than the displayed ingredient list and is retained as part of the exact method.
Origins & food traditions
Spain's official tourism website supplies the complete selected Canary Islands recipe, including rabbit liver, onion, garlic, olive oil, dry white wine, sweet paprika, oregano, thyme and bay leaf. Tenerife's official tourism site independently presents conejo en salmorejo as a traditional local rabbit preparation based on a garlic, paprika, pepper, oil, vinegar and herb marinade.
Countries
- Spain
- SpainCatalogue link pending review
Cuisines & regions
- Canarian Cuisine
- Spanish Cuisine