Book of Days Tales

Today is Día de Canarias (Canary Islands Day), celebrating the founding of first autonomous parliament of the islands, even though they are still part of Spain. Spain in the post-Franco era was divided into a number of autonomous regions, which have some independence from the federal government in Madrid, but are still, nonetheless, part of the nation as a whole.

The Canary Islands (Islas Canarias) are an archipelago located in the Atlantic Ocean, 100 kilometers (62 miles) west of Morocco at the closest point. The Canaries are among the outermost regions (OMR) of the European Union proper. It is also one of the eight regions with special consideration of historical nationality recognized as such by the Spanish Government. The seven main islands are (from largest to smallest in area) Tenerife, Fuerteventura, Gran Canaria, Lanzarote, La Palma, La Gomera and El Hierro. The archipelago includes much smaller islands and islets: La Graciosa, Alegranza, Isla de Lobos, Montaña Clara, Roque del Oeste and Roque del Este. In ancient times, the island chain was often referred to as “the Fortunate Isles.” The Canary Islands are the most southerly region of Spain and the largest and most populated archipelago of the Macaronesia region.

The cuisine of the Canary Islands had a major impact on the cuisines of a number of Latin American countries, such that now, dishes that originated in the Canaries are thought of as typically Cuban, Puerto Rican, etc.  Mojo, for example, a sauce served with many dishes, made mainly of oil, garlic, vinegar, salt, red pepper, thyme, cumin, coriander and other spices, is universal in most of Latin America (under different names), but originated in the Canaries.

Conejo en salmorejo (marinated rabbit) is perhaps the signature dish of the Canary Islands.

Conejo en Salmorejo

Ingredients

1 whole fresh rabbit, cut in 8 pieces
6 garlic cloves, peeled
½ tbsp thyme
1 tbsp hot paprika powder
½ tbsp ground cumin or cumin seeds
1 small red bell pepper, seeded and chopped
½ cup olive oil
5 tbsp red wine vinegar
5 tbsp dry white wine
2 bay leaves, crumbled
salt

Instructions

Chop the rabbit’s liver (and kidneys if you have them). Heat a little olive oil in a skillet over medium heat, and sauté the liver and kidneys for a few minutes. Take the pan off the heat.

Put the garlic, crumbled bay leaves, dried thyme, cumin and hot paprika in a blender, seasoned to taste with salt. (Traditionally a mortar and pestle are used). Pulse into a wet paste. Add the white wine, 4 tbsp of olive oil and the red vinegar. Blend again. Add the bell pepper to the blender together with the rabbit liver (and kidneys). Blend into a smooth red paste. Check the seasoning and add extra salt, vinegar or hot paprika to taste if necessary.

Pour the salmorejo marinade into a zip top bag with the chopped rabbit. Close the top leaving a small opening. Expel all the air from the bag and close it completely. Make sure the marinade is distributed evenly, and lay the bag flat on a tray. Refrigerate for at least 4 hours (preferably overnight).

Pour a little olive oil into a large skillet, place it over medium-high heat. Remove the rabbit from the marinade and add it to the hot oil. Sauté the rabbit on all sides until golden. Turn the heat down and add the salmorejo marinade to the rabbit in the pan.

Cover the pan and simmer the rabbit for 20 to 30 minutes. Check the seasoning and adjust it as needed. Serve hot, straight from the skillet.