Conejo en salmorejo (rabbit in salmorejo)

• By Frances Bissell

Serve this with papas arrugadas.

For 6 people, you will need:

25g of sea-salt, 15 cloves of garlic (peeled), one dried pimento (seeds removed), three tablespoonfuls of paprika, 250ml of red-wine vinegar, one 75cl bottle of dry white wine, 250ml of extra virgin olive oil, two kilos of rabbit meat (jointed), some sprigs of fresh thyme and oregano.

Make the salmorejo by putting through the food processor the salt, garlic and pimento. Then add the paprika, and gradually the wine, olive oil and vinegar. If you want to use the authentic method, make the paste using a pestle and mortar, but this is time-consuming. Put the meat in a single layer in a glazed earthenware pot, and cover it with the salmorejo. Tuck in the sprigs of herbs and mix it all well, so that the meat is well soaked in marinade. Tap the pot to eliminate any air between the pieces. Cover it with a cloth and leave it to stand in a cool place for no less than one hour and no more than five hours. Now remove the meat from the marinade, heat some olive oil in a frying-pan, and fry the meat in it until it is well-browned and at least half cooked through, which should take about 20 to 25 minutes. Transfer the meat to a casserole dish. Pour the marinade into the frying-pan, bring it to the boil, while stirring and scraping up any residue, and pour it over the meat. Put the casserole in a low oven or over a low flame until the meat is tender.