Authentic home cooking from Spain, with US measurements. 
Andrajos from Granada
My mother and my aunts, who were born in Alamedilla (Granada), make Andrajos that are absolutely delicious. I want to honor my grandmother Aurelia Martos, whom I never got to meet because she passed away very young, for being as wonderful a cook as she was a person. Serves 4 hearty eaters.
Andrajos from Granada
My mother and my aunts, who were born in Alamedilla (Granada), make Andrajos that are absolutely delicious. I want to honor my grandmother Aurelia Martos, whom I never got to meet because she passed away very young, for being as wonderful a cook as she was a person. Serves 4 hearty eaters.
Open in Cookpad AppSteps
- 1
Brown the rabbit pieces in the olive oil. Once browned, add the grated tomato, chopped garlic, ground ñora peppers, and paprika. Immediately add the potatoes and sauté for about 30 seconds to prevent the ñora peppers from burning.
- 2
Add enough water to cover the rabbit by about 1 1/2 inches (3–4 fingers). Add saffron to taste, salt, the crushed chili peppers, and the mint.
- 3
Bring to a boil and cook for about 10 minutes. Add the entire bag of flatbread crackers, and let it cook for another 10 minutes. If you want to make the flatbread yourself, mix the flour with water and a pinch of salt.
- 4
Take small balls of dough and roll them out with a rolling pin until very thin, almost breaking. Add them to the stew, then stir with a ladle to break them into pieces. Let everything simmer for 10–15 minutes, and it's ready.
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