(Conejo al Ajillo con Pappas arrugadas) For the salsa, soak the chili peppers in lukewarm water for 3 min, then remove the seeds and place in a tall container. Add all the other sauce ingredients and blend well with a hand blender for about 2 min.
Rinse the small potatoes, cover them with water and cook them with 1/2 tbsp of coarse sea salt. Then just pour off so that the salt remains on the potatoes.
Just before serving, place the potatoes in a non-stick frying pan, sauté briefly in olive oil until hot, add the salsa and toss briefly in the frying pan.
Chop the rabbit into small pieces and season with salt.
Heat a dry frying pan, add olive oil and fry the rabbit for about 5 minutes until it is browned all over. Add the garlic cloves (whole), rosemary, bay leaf, parsley and thyme and fry for another 2 minutes. Extinguish with a little bit of sherry, then add white wine and vegetable soup. Continue cooking for 5 to 10 minutes.
Arrange the potatoes (in their skins), cut them in half lengthwise and spread them on the plate in a ring, covered with salsa. In the middle form pieces of rabbit and cooked garlic cloves, rosemary and thyme. Decorate with bay leaves.
Tips Instead of rabbit, you can cook the dish just as well with chicken.
The sauce (“salsa” or possibly “mojo”) can be kept refrigerated for at least 7 days.
This dish is also suitable