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Spanish rabbit and chickpea stew recipe

Spanish rabbit and chickpea stew recipe


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  • Recipes
  • Dish type
  • Main course
  • Stew and casserole
  • Game
  • Rabbit

In Spain, the home of this spicy dish, chickpeas are very popular and are often stewed with a small amount of meat and a vegetable or two to make hearty one-pot feasts. Serve this with chunks of rustic sourdough bread on the side, so that you can dip it in to enjoy every drop of the delicious gravy.

70 people made this

IngredientsServes: 4

  • 2 tbsp extra virgin olive oil
  • 340 g (12 oz) boneless rabbit, cut into large chunks
  • 2 onions, roughly chopped
  • 3 garlic cloves, chopped
  • 1 large red pepper, seeded and roughly chopped
  • 1 tbsp paprika, preferably smoked
  • ½ tsp mild chilli powder
  • ½ tsp ground cumin
  • large pinch of ground cinnamon
  • 2 bay leaves
  • 250 ml (8 ½ fl oz) dry white wine
  • 250 ml (8 ½ fl oz) chicken stock
  • 1 can chopped tomatoes, about 225 g
  • 2 tbsp tomato purée
  • 3 tbsp chopped fresh flat-leaf parsley
  • 2 pinches of saffron threads
  • 4 tbsp hot water
  • 1 can chickpeas, about 400 g, drained and rinsed
  • 225 g (8 oz) new potatoes, scrubbed and halved
  • 2 sprigs of fresh oregano or marjoram, leaves coarsely chopped
  • grated zest and juice of 1 small orange, preferably a blood orange
  • salt and pepper

MethodPrep:20min ›Cook:1hr30min ›Ready in:1hr50min

  1. Heat the oil in a flameproof casserole, add the chunks of rabbit and sauté until browned on all sides. Add the onions, garlic and red pepper and fry, stirring frequently, for 5 minutes or until the onions have softened. Add the paprika, chilli powder, cumin, cinnamon and bay leaves, stir well and fry for 1 minute.
  2. Add the wine, stock, tomatoes with their juice, tomato purée and half of the parsley. Cover and bring to the boil, then reduce the heat to very low and simmer for about 40 minutes or until the rabbit is very tender. Meanwhile, crumble the saffron into a small bowl and add the hot water. Stir, then leave to soak for 15–20 minutes.
  3. Add the chickpeas and potatoes to the stew, together with the saffron and its soaking water, the oregano or marjoram, and orange zest and juice. Stir, then simmer for 25–30 minutes or until the gravy has thickened and is not too soupy. Taste and add seasoning if needed, and remove the bay leaves if you prefer. Serve hot, sprinkled with the remaining parsley.

Another idea

Instead of rabbit, use lean pork fillet (tenderloin) or lamb fillet or boneless leg, trimmed of fat and cut into bite-sized chunks.

Plus points

Chickpeas are an important source of vegetable protein in many parts of the world, and they are a good source of soluble dietary fibre. In this recipe the chickpeas provide a greater amount of iron per portion than the rabbit (1.5 mg compared with 0.9 mg). The absorption of the iron is helped by the generous amounts of vitamin C provided by the vegetables, in particular red pepper. * Rabbit is an excellent low-fat source of protein. It can be substituted for chicken breast in many recipes because its pale-coloured meat looks and tastes quite similar. Nutritionally, it contains twice as much iron as chicken breast.

Each serving provides

Excellent source of niacin, vitamin A, vitamin B1, vitamin B6, vitamin B12, vitamin C, vitamin E. Good source of folate, iron, selenium, vitamin B2, zinc.

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Reviews & ratingsAverage global rating:(4)

Reviews in English (3)

Fantastic tasty stew, and pretty easy to make. We left out the potatoes (and extra water + saffron), but had potato wedges on the side, which worked really well.Would also be nice with chicken or pork instead of rabbit.-26 Apr 2009

Did it exactly as it is given less saffron and plus a little tumeric.Used a couple of wild rabbits and cooked on the bone! It was voted as an excellent winter warmer. Very very tasty and all dishes were scraped clean. served in large soup dishes with home made crusty bread chunks!-04 Jan 2015

Absolutely delicious!Made it with chicken as that's what I had in, didn't change anything else other than didn't add the oregano or marjoram (much as I usually fling herbs about with gay abandon in my cooking!) as I actually don't think it needs it. Oh, also didn't add saffron as I didn't have any but again I don't think this would have made much difference to the colour or taste.Will be serving it with buttered new potatoes - rather than putting the spuds in - home made savoury rice, and some green veg.Mmmmm, so looking forward to dinner tonight - as long as there's any left from my constant sneaky tasting every time I go into the kitchen!!!-18 Mar 2014


Spanish Style Chicken Stew

This braised chicken dish gets a bright finish with orange zest, which is one of my favorite flavor combination with green olives. The smoked paprika adds a gentle smoky flavor too.

The first thing to tackle in this recipe is the chicken. I always prefer to buy a whole chicken and cut it up myself. That way, all options are open to me. I can decide to leave the legs whole in one piece, or break them down into thighs and drumsticks. I can choose to leave the breasts whole or cut them in half. I can also be very careful as I’m cutting the chicken into pieces doing as little damage as possible to the skin and trimming off all the fat that I want to. I find so often when you buy a chicken already cut up that not enough attention has been paid to the task by the person who has to break down chickens all day long and you’re better off doing the job yourself.

At this stage of the game, you can choose to leave the skin on the chicken or remove it if you prefer. The advantage to leaving the skin on is that it adds flavor and really helps protect the chicken from drying out. It also looks a lot prettier if you leave the skin on. The only down side of leaving the skin on is that the skin does lose its crispiness as it braises and sometimes it can fall off the chicken and wander around the pot on its own. I very much prefer leaving the skin on for its obvious advantages and remedy the softened skin by popping the entire Dutch oven under the broiler at the end to re-crisp and re-brown it a little. You, however, can do as you choose.

Browning the chicken is an important step for a few reasons. First of all, it gives the chicken a much better appearance. Secondly, it renders off some of the fat and you can then pour that fat off or leave it in the pot as you see fit. Finally, it browns the bottom of the pot which you then deglaze, scraping up all the browned bits, and gives your dish much more flavor. Remember that browning takes time. Don’t skimp on this step because you can see how important it is. You will have to brown the chicken in batches (unless you have an enormous pot) and it will inevitably take longer than you think, so plan accordingly but don’t cheat yourself by trying to rush through this step.

You don’t need to submerge the chicken when you add it back to the pot. I nestle the chicken pieces into the tomato and vegetable broth with the skin side up and exposed, which allows me to brown that skin again under the broiler at the end without having to rearrange anything.

After 30 minutes of covered simmering time, add the olives and red pepper and continue to simmer the chicken uncovered. This will allow the sauce to reduce just a little. The potatoes will be soft and will help thicken the sauce a little too.

The final step of popping the Dutch oven under the broiler is well worth it in my opinion. It takes just a few moments and you can watch the chicken skin come back to life. Make sure you do this before you add the orange zest and parsley at the end. Those finishing ingredients should come just before you serve.

With potatoes already in the stew, you don’t have to serve this dish with anything, but you might like to serve it over rice so that you can soak up every last drop of the delicious sauce.


Squid with almonds and smoked paprika

A pretty and delicious way to start a meal. Serves four.

For the squid
4-6 small to medium squid, about 10-20cm long
2 tbsp olive oil
1 large garlic clove, peeled and minced or grated
1 tsp smoked paprika
1 tsp finely chopped rosemary leaves
½ tsp finely chopped thyme leaves
½ tsp finely chopped oregano leaves
Zest of ½ lemon
Salt and freshly ground black pepper

For the dressing
2 tbsp olive oil
Juice of ½ lemon
1 tsp finely chopped rosemary leaves
½ tsp finely chopped thyme leaves
½ tsp finely chopped oregano leaves
½ clove of garlic, pounded to a paste with a pinch of salt
Freshly ground black pepper

To serve
Some peppy green salad leaves
40g flaked, toasted almonds
A pinch or two of smoked paprika
Flaky sea salt

Slit open the cone bodies of the squid, rinse and wipe well. Score the inside in a crisscross fashion with a serrated knife. (Cut larger bodies into two.) In a bowl, mix the olive oil, garlic, paprika, herbs, lemon zest, salt and pepper, add the squid and marinade for an hour. Whisk together the ingredients for the dressing.

Heat a griddle or frying pan until very hot. Drain the squid from the marinade and sauté quickly, a minute or so on each side. Arrange on plates with some salad leaves and trickle over some dressing. Scatter over the almonds, sprinkle on a little paprika and a pinch of flaky sea salt, and serve immediately.


– ¨Espinacas con Garbanzos¨ One of Sevilla´s Best Tapas –

So the translation of this Spanish Spinach and Chickpeas in Spain is ¨Espinacas con Garbanzos¨. You will find this dish in just about every bar and restaurant in the city center of Sevilla. It´s mostly served as a tapas appetizer and always enjoyed next to a cold beer or an aperitif cocktail, such as a Martini.


This is a very simple dish, but sometimes the simplest things are the best! Watch the video below on how to make this Spanish Spinach and Chickpeas or check out the recipe card below, which you can print. Salud!

Watch the Video Below on how to make Spanish Spinach and Chickpeas


Choosing the right chorizo for this stew

There are a number of different types of chorizo — sweet or spicy, dried/cured and fresh.

For this chorizo and white bean stew, you will want to use the fresh, raw type that needs to be cooked. And I recommend authentic Spanisch chorizo (Chorizo Iberico de Bellota) from a butcher you trust. It will probably consist of Iberico pork, but if not, the most important thing is that it is sustainable and responsibly sourced. So ask and get to know your butcher.


Quick bean and lettuce stew with bacon

When you have little time but want something nourishing, this is a quick and easy recipe that won't disappoint. It works with all sorts of beans and can be made vegetarian by using vegetable stock and replacing the bacon with black olives.

4 tbsp olive oil
6 bacon rashers, chopped
2 garlic cloves, chopped
¼ tsp fennel seeds
400g can chopped tomatoes
200ml chicken stock
400g can cannellini beans
150g cos lettuce, chopped
Salt and black pepper

1 Heat the olive oil in a pan and add the bacon. Cook for a few minutes, then add the garlic and fennel seeds.

2 Pour in the tinned tomatoes and cook on a high heat for 5 minutes.

3 Add the stock and the drained beans, then cook for a further 5 minutes.

4 Season well, add the chopped lettuce, and allow it to wilt before serving.

5 Drizzle with olive oil and sprinkle with lots of black pepper.

Adapted from Leon: Naturally Fast Food by Henry Dimbleby and John Vincent (Conran Octopus). Order a copy for £13 with free UK p&p (save £7) from guardianbookshop.co.uk or call 0330 333 6846.


Andalusian Gypsy Stew

Andalusia is the southernmost part of Spain. Although economically the poorest region in Spain, it is arguably the richer in culture and cultural identity. Bullfighting, flamenco, and Moorish-influenced architectural styles, to name a few, are all of Andalusian origin. It is also the home of Spain’s Gypsies. This stew, called Olla Gitana, is a favorite among the Andalusian Gypsies. The use of almonds and bread crumbs is of Moorish influence (early Muslims who once ruled Spain), while the inclusion of pear is a distinctly Gypsy touch.

A hearty stew of garbanzo beans, pork, sausage, green beans, pumpkin, pears, Swiss chard, almonds, onions, tomatoes and spices – a full array of ingredients and interesting flavor combinations that will leave you feeling satisfied. You may even feel inspired to reach across the dinner table, grab your partner, and dance the flamenco!

Note: Levante, a neighboring area of Spain, also commonly eats a vegetarian version of this stew. Simply omit the meat and increase the amount of pumpkin by a cup along with an extra pear. Saute the onions and garlic and follow the instructions from there, skipping the hour of simmering.

Below are just a few of the ingredients that are in this wonderful gypsy stew. So many healthy, delicious ingredients and flavors. You’re going to really enjoy this gypsy stew recipe.


Roast Rabbit Recipes Jamie Oliver

Jul 17 2020 – Explore Tess Kings board Roasted rabbit recipe on Pinterest. It may cook for 12 hours but this beautiful Bolognese recipe only takes minutes to get in the oven.

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Its agrodolce sweet and sour with thick balsamic vinegar honey pine nuts and.

Roast rabbit recipes jamie oliver. Dec 27 2012. Spanish omelette by jamie oliver. Ham asparagus carbonara jamie oliver.

Game recipes Jamie Oliver recipes. Coat the rabbit pieces in flour and shake off any excess. Put half the rabbit pieces in the pot and cook about 5 minutes until golden all over.

Dec 27 2012 – This rabbit bolognese recipe is a brilliant twist on the humble meat dish we all love its cheap easy to make and tasty. 4 poussin chickens 12 rashers dry-curled streaky bacon 1 pound potatoes peeled Handful fresh sage thyme or rosemary all are good 12 cloves garlic peeled. Rub mixture over both sides of rabbit.

You cook rabbit and squirrel legs front or back as one entity. Read Recipe spanish omelette by jamie oliver. Take those pieces out and cook the other pieces.

See more ideas about rabbit food game food roasted rabbit recipe. Preheat oven to 475F. Spread rabbit out as flat as possible and place it on prepared pan.

Unlike venison there is no shin or shank on the legs. Roast Loin Of Rabbit With A Rabbit And Chorizo Ragout Love Food chicken stock cube virgin olive oil chorizo sausage Spanish onion and 10 more Grilled marinated rabbit Coniglio marinato alla griglia Jamie Oliver. Lay the rabbit on the chopping board with the rib cage.

Nov 18 2018 – A rabbit stew recipe from Jamie Olivers new book Jamie Cooks Italy is mind-blowingly delicious. Recipe by Jamie Oliver. Season both sides with salt and pepper.

20 min1 ora40 min. STEP 2 When they are lovely and golden brown fit all the pieces back in. Cover and refrigerate 2-3 hours.

Dont feel like messing up my kitchen for. IngredientiBollire le patate finchè saranno ben cotte. Combine oil garlic rosemary coriander peppercorns and chili powder in a small bowl.

Toss the rabbit pieces in the flour tap off the excess and then brown the pieces 5 or 6 at a time in a few tbsp of the oil. In una ciotola grande sbattere le uova con sale e pepe. Roasted rabbit jamie oliver.

IngredientiBollire le patate finchè saranno ben cotte. Finally Im back on track again after another short vacation. 20 min 1 ora 40 min roasted rabbit jamie oliver recipes Read recipe jamie oliver chicken in milk.

Heat a deep ovenproof dish about a foot in diameter with a bit of olive oil and the knob of butter in the bottom over medium-high heat.

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Rabbit Stew with Mushrooms Recipe

Rabbit are often available at specialty markets, fresh or frozen, or can be ordered by your local butcher. If you can find fresh rabbit, have your butcher piece it out for you. Otherwise, see How to Cut Up a Rabbit.

Alternatively, you can simply brown the whole rabbit, and put it into the stew whole. Then remove it later and pick off the meat.

There is an optional step to making this stew taken from classic French cooking (Antonin Careme) that transforms a good dish into a great one. Mash the rabbit or chicken’s liver, mix it with crème fraiche or sour cream, then push it through a fine sieve.

The result is a pink slurry that will thicken and enrich your sauce. If you choose to take this step, do not let your stew boil once the liver-crème fraiche mixture is in it or it will curdle. If you want to go halfway with this final step, mix in a large dollop of crème fraiche or sour cream in at the end.


Spanish Inspired Monkfish, Chorizo and Bean Stew

Perhaps this should be retitled “We have a decent bottle of Spanish wine and we had better drink it before it goes off.” My only reservation with that is, while true, it might not tell the recipe story. It is the inspiration but not the dish. So, let’s stick with Spanish Inspired Monkfish, Chorizo and Bean Stew as the title and please forgive the mentions of the seventeen year old bottle of Faustino 1 that went with (and in) the food.

The Wife and I were idling at home on a cold, damp, winter evening. I fancied a nice drop of red. A visit to my much depleted cellar (read: largely empty wine rack in the disused dining room.) suggested it was time to open the bottle of Faustino that had been hanging around for a number of years. Herself also thought this to be a good idea.

There aren’t too many monkfish recipes (not that I know) that would support a robust, seasoned red wine. Monk and chorizo is a great combination. This led me to rummage the presses and see if I could come up with the ingredients for a Spanish style stew to go with the wine. My eventual ingredients list includes a tin of butter beans that have been hanging around the cupboard for nearly as long as the wine.

Two kinds of paprika add some depth to the Spanish flavour.

Ingredients:

  • 400 grammes of fresh monkfish tail
  • 2 uncooked Chorizo sausages
  • 1 onion
  • Juice of half a lemon
  • 2 peppers
  • Half a teaspoon of smoked Spanish paprika
  • Half a teaspoon of hot Spanish paprika
  • 1 tin of butter beans
  • 1 tin of tomatoes
  • A decent squeeze of tomato purée
  • 1 bay leaf
  • 1 glass of that 17-year-old Spanish wine
  • Flour for dusting
  • Oil for frying
  • Salt and pepper to taste and for seasoning the dusting flour

The first thing I did was to open the wine. I really believed that after so long in my sub-optimal storage conditions, the wine would have to go straight down the drain. Thankfully, my fears were groundless and I set up a shot, as you do.

I wonder who’s the guy in the big hat? Big hair, big hat, big shirt and a big wine!

To prepare this stew, you need to follow these easy steps. First slice the chorizo into chunks and put them on a medium hot dry pan. We want them to sweat their fat just like a new gym member in January.

The chorizo give up its fat easily. Don’t over-cook these beauties.

While the chorizo is slimming down, chop some onions and add them to the pan.

Like an Irishman on his first Spanish holiday, the onions take on a nice red glow.

Soften the onions and then add the peppers that you have sliced while the onions were softening (you know what I mean).

I love this shot with the little wisps of steam (I might be losing it).

Soften the peppers and then add the bay leaf.

Yes, a big picture just for the bay leaf. It’s important!

Next add the tomatoes, and everything else in the tin.

A tomato pouring shot! Is there no end to the things one can pour?

Then rinse and add the beans.

I was going to say “bean there, done that.” but, that would have made them has beans.

Don’t overdo the paprika. The two sorts add a nice warm glow and some depth of flavour.

Follow this with the tomato paste.

About that much should do it nicely.

Then man up and pour in some of that gorgeous wine. It is not going to waste. It adds an extra dimension and helps the wine in the glass to integrate with the dish. You will have to trust me on that.

This was hard to do. It’s 17 years old for goodness sake!

Give the pot a good stir and let it come to a simmer. Slice the monkfish into chunky pieces. Dust them with seasoned flour and, in a different pan, lightly brown them.

Lightly brown them. There should be an expression “golden them”. That is what we want.

Don’t cook them through. Remove them and add them to the stew. Turn off the heat and let the fish finish cooking in the residual heat.

Monkfish pieces cooking in the residual heat. A couple of minutes will do the trick.

Side note on not over cooking the monkfish: Don’t overcook the monkfish. It will turn to leather faster than you can say “cuero” (That’s Spanish for leather).

Add a sprinkle of parsley and a big squeeze of lemon juice.

The lemon juice also adds another dimension of flavour. It works well.

Pour a couple of glasses of the Faustino and serve to an appreciative guest or two.

One quick shot of the monkfish before it went on its final journey, washed down by that glorious glug.

This takes very little time to prepare, as long as you discount the 17 years the wine was hanging around. I would encourage you to try it. “El vino complementa el cocido a la perfección.” as they say in Google Translate.



Comments:

  1. Tomik

    Bravo, I think this is the excellent thought

  2. Bredon

    Magnificent thought

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