This week we are seeking the name of the region in Spain where this dish, conejo al azafr n, originated and is a spicy favourite.
2 rabbits, skinned
4 onions, finely chopped
3 cloves garlic, crushed
1/2 lemon zest, grated
15 sprigs thyme
3 bay leaves
35 black peppercorns, crushed
75 strands saffron
1tsp ground cumin
1 pint white wine
10fl oz light stock
5fl oz olive oil
Milled salt and pepper
Soak the saffron in a little hot stock. Clean the rabbit and cut it into pieces.
Lightly sweat the onion and garlic in a little oil, then remove from the pan. Add more oil and the saddles and back legs of both rabbits to the pan, then sauté for 10 minutes.
Add the remainder of the meat and cook for 10 minutes, allowing the meat to lightly brown. Remove and place in a clean pan.
Deglaze the used pan with the wine and add to the rabbit, along with all the other ingredients. Cover and cook gently for one hour, topping with stock if required. Serve.
Thyme, saffron and cumin, introduced by the Arabs more than 1,000 years ago, remain a mark of the local cuisine.
The area is noted for its windmills, which have also given it a place in literature, courtesy of Don Quixote.
A particular favourite is the gazpacho which bears the name of the region and is a pâté of game birds.