Conejo al ajillo – rabbit with garlic – is one of those traditional Spanish recipes that needs no improvement and very little explanation. Simple, bold, and deeply satisfying. If you don't like garlic, you'd better look away now.

I read somewhere that when the Carthaginians arrived in Spain around 300 BC, they referred to the region as Ispania, derived from Sphan, meaning 'rabbit'. The term evolved into Hispania during Roman times and eventually España today. I'm sure somebody will be along shortly to tell me this is wrong.

INGREDIENTS

• 1 rabbit, cut into pieces and lightly dredged in seasoned flour
• 1 large potato, thickly sliced
• 1 whole head of garlic, peeled
• 1 small glass of apple cider vinegar
• 250 ml olive oil
• Paprika — preferably Pimentón de la Vera
• Thyme
• Sea salt

How to Make Conejo al Ajillo

1. Fry the rabbit pieces in the olive oil until golden brown all over. Set aside.
2. In the same pan, fry the sliced potatoes until golden. Remove and set aside.
3. Drain off most of the oil — save it for roast potatoes; it will be magnificent.
4. Return the rabbit and potatoes to the pan.
5. Crush the garlic in a mortar and pestle with thyme leaves and sea salt. Add to the pan, mix and sauté.
6. Sprinkle generously with paprika. I use Pimentón de la Vera — deep, hot, smoky, and bought from a tin at source when travelling through La Vera in the van last year.
7. Add the vinegar and shake the pan.
8. Cook until the vinegar has reduced and the rabbit is cooked through.

I forgot to take a photo. Again. Imagine golden-brown rabbit pieces glistening in a rich, garlicky sauce, nestled alongside potatoes that have absorbed every bit of flavour in the pan. That's exactly what it looked like.

Conejo al ajillo is the kind of dish that has been cooked in rural Spanish kitchens for centuries — and for good reason. Rabbit is cheap, flavourful, and takes garlic like nothing else. If you enjoyed this, try the autumnal slow cooker wild rabbit — a different approach, equally satisfying.

FOOTNOTE

This conejo al ajillo recipe is part of the Game Recipes hub — a collection of wild and seasonal recipes from Casa Adora and the road. Explore the full collection. Wonky photos, proper food, genuine adventures – The Flexible Chef.