This recipe is paying homage to Mallorcan cuisine, its unique combination of flavors and ingredients, and its most famous ingredients. A milder seasoning lets the fine taste of the almonds be the star in this dish while the sobrassada adds just that little kick of spiciness and temperament…
Best enjoyed with thick slices of country bread!
- one whole rabbit, cut into 6 to 8 pieces (ask your butcher to do it for you) & including offal
- 2 yellow onions, peeled and quartered
- 2 medium to large red potatoes, with skin, washed and cut into thick slices
- 1/2 bunch of fresh thyme
- 6 bay leaves
- sea salt flakes
- freshly ground black pepper
- olive oil
- 100 ml of white wine
- 400 ml of chicken stock
- 100 grams of blanched almonds
- 100 grams of black olives
- 100 grams of Sobrasada de Mallorca
- 2 tablespoons of finely chopped fresh parsley
- Set aside the offal.
- Slice off any silver skin, fat and sinew. Discard.
- Pre-heat the oven to 180 degrees Celsius (top and bottom heat).
- Use a large bowl to mix the rabbit pieces with the salt flakes, ground pepper, onions, potatoes, thyme, bay leaves and several tablespoons of olive oil.
- Heat up 2 to 3 tablespoons of olive oil in a non-stick frying pan (high heat).
- Sear the rabbit pieces from all sides until they pick up color. Add the almonds and let sear briefly as well.
- Deglaze with the white wine and the chicken stock. Bring to the boil, then fill the rabbit and almonds and the vegetable, herb and spice mix into a large roaster (briefly pre-warmed in the oven) and cover with a lid.
- Braise in the oven for 60 minutes, then add the offal and the olives.
- After another 20 minutes of braising, add the sobrassada (tear off bits of sobrassada and stir into the liquid).
- Braise for another 10 minutes with lid removed.
- Sprinkle with fresh parsley before serving and enjoy!