Cut the rabbit or hare into pieces. Heat olive oil in a large pot and add the bay leaves, garlic, and dried ñora pepper. Remove the garlic and pepper before they burn and set them aside for later.

Once the rabbit or hare is cooked, chop the onion, tomatoes, and red bell pepper. Add them to the pot and stir with the meat. When the vegetables are sautéed, pour in a small glass of white wine and let it reduce. Then add enough water to cover the meat, and add the reserved ñora pepper and garlic, along with the chicken bouillon cube, crushed together in a mortar.

Bring to a boil, and when it’s boiling strongly, gradually add pieces of homemade flour flatbread. How do you make them?

Pile about 3 1/3 cups flour (about 500 grams) into a mound and make a well in the center. Add a pinch of salt (about 3 pinches) into the well, then gradually add water, mixing until you have a compact, elastic dough. Knead well, form small balls, flatten them with a rolling pin, and add them to the stew. As they cook, break them up with a ladle. This is where the name Andrajos comes from.

Taste and adjust salt and pepper as needed. When serving, I like to add a roasted green bell pepper on top for a delicious roasted flavor. Enjoy!