My last recipe from the very distinctive mountainous region of Spain that is La Alpujarra is one which you will find on many a restaurant menu there. And it is one of the more involved recipes. This recipe is not for the impatient nor one to be produced quickly.
Having written about the joys of the food available in Castilla La Mancha, and with winter approaching, I though it time to deliver a recipe for a great stew from the region.
One that is so typical of La Mancha. A shepherd's stew containing some of the best ingredients of the region. That includes half a rabbit or hare, a partridge and, of course, saffron. You can't eat a meal from La Mancha without saffron.
It is not uncommon to see rabbit for sale in Spanish supermarkets or at outdoor markets. Visitors to the more authentic parts of Spain are often shocked to come across villagers carrying a dead rabbit and taking it the woman of the house for cooking. Uusally,as they say, 'in the pot.' For the less squeamish among you, here's a recipe for animals that are seen either running through fields or, more likely in Spain, on a restaurant menu.
I confess i had not eaten rabbit until first living in Spain where it appears on many a menu. Rabbit (conejo) is a favourite right across Spain, but especially in mountainous areas such as the beautiful La Alpujarra villages located in the province of Granada. It was here that conejo first past my lips and I have been a fan ever since.
