Entree: Andorra – Conill amb Tomàquet (Rabbit braised in a Catalan tomato and herb sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 15 min

Total 1 hr 40 min

Ingredients

- 1 whole rabbit, cut into serving pieces, approx. 3 lb (1.4 kg)
- 1/3 cup (40 g) all-purpose flour for dusting
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1 large onion, about 8 oz (225 g), finely chopped
- 4 cloves garlic, minced, about 14 g
- 1 large carrot, about 6 oz (170 g), peeled and diced
- 1 celery stalk, about 1.5 oz (45 g), diced
- 1/2 cup (120 ml) dry white wine
- 1 (28 oz) can crushed tomatoes, 28 oz (800 g)
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) chicken stock
- 1 bay leaf
- 1 tsp (1 g) dried thyme or 2 fresh thyme sprigs
- 1 tsp (2 g) sweet paprika
- 1 1/2 tsp (8 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 g) chopped fresh parsley for garnish
- For the picada (optional finishing paste):
  - 2 tbsp (12 g) blanched almonds
  - 1 clove garlic, minced, about 3.5 g
  - 2 tbsp (8 g) chopped fresh parsley
  - pinch of saffron threads or 1/8 tsp (0.5 g) ground saffron alternative

Instructions

1. Pat the rabbit pieces dry and dust lightly with flour; shake off excess.
2. Heat 2 tbsp olive oil and the butter in a large heavy skillet or Dutch oven over medium-high heat. Brown rabbit pieces in batches, about 4–5 minutes per side, until golden; transfer to a plate.
3. Add the remaining 1 tbsp olive oil to the pan. Sauté the onion, carrot, and celery over medium heat until softened and beginning to color, about 6–8 minutes. Stir in the minced garlic and cook 1 minute.
4. Deglaze with the white wine, scraping up browned bits, and let it reduce by half, about 2–3 minutes. Stir in tomato paste and paprika, cook 1 minute more.
5. Add the crushed tomatoes, chicken stock, bay leaf, thyme, salt, and pepper. Return the rabbit pieces to the pot, submerging them partly in the sauce. Bring to a simmer.
6. Cover and braise gently over low heat for 45–60 minutes, or until the rabbit is tender and cooked through (internal meat should be tender and pull from the bone). Stir occasionally and spoon sauce over the meat; add a splash of stock if sauce reduces too much.
7. Meanwhile, prepare the picada (optional): in a mortar and pestle or small food processor, grind the almonds with the garlic, parsley, and saffron to a rough paste. Stir the picada into the stew in the last 5 minutes of cooking to thicken and deepen the flavor.
8. Taste and adjust seasoning. Remove bay leaf and thyme sprigs. Serve hot, garnished with chopped parsley. Traditionally served with crusty bread, potatoes, or rice.