Andrajos from Jaén with Rabbit, Mushrooms, and Squash

Name: Andrajos from Jaén with Rabbit, Mushrooms, and Squash
Total time: 3600 s
Yield: Serves 2 servings
Ingredients: 1/2 package ceceña flatbread (or homemade pasta*); 4 pieces rabbit; Mushrooms and button mushrooms, to taste; 1 onion; 1 green bell pepper; 1 tomato; Peeled and chopped squash; 3 tablespoons oil; stalks Bay leaf, sage, rosemary, thyme, fennel; Fennel seeds, turmeric, hot and sweet paprika; Sherry wine, salt, pepper, 1 garlic clove, and water

Rochiito Takemoto @rochiito_takemoto

Desde el Sistema Solar, en la Vía Lactea

A recipe inspired by La Mancha but adapted by cooks from Jaén, with my own personal touch.

Rochiito Takemoto @rochiito_takemoto

Desde el Sistema Solar, en la Vía Lactea

A recipe inspired by La Mancha but adapted by cooks from Jaén, with my own personal touch.

Saved

Ingredients

60 minutes

Serves 2 servings

1/2 packagececeña flatbread (or homemade pasta*)
4 piecesrabbit
Mushrooms and button mushrooms, to taste
1onion
1green bell pepper
1tomato
Peeled and chopped squash
3 tablespoonsoil
stalksBay leaf, sage, rosemary, thyme, fennel
Fennel seeds, turmeric, hot and sweet paprika
Sherry wine, salt, pepper, 1 garlic clove, and water

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Steps

60 minutes

1

Sauté the rabbit with salt, pepper, herbs, fennel seeds, turmeric, paprika, and sliced garlic. Remove the rabbit from the pot and set aside. In the same oil, sauté the onion, green bell pepper, mushrooms, and tomato in that order. Add the sherry wine, spices, and squash, then cover with water. Return the rabbit to the pot. Simmer for 20 minutes over low heat.
2

Add the ceceña flatbread (or pasta) and cook for 10 more minutes, and it's ready.
3

If you don't have ceceña flatbread, you can make a simple pasta by mixing flour and water, rolling it out with a rolling pin, cutting it into pieces, and letting it air dry.