What Is Conejo al Ajillo?
Conejo al Ajillo is a classic Spanish dish featuring rabbit meat cooked in olive oil, garlic, and often white wine or dry sherry. It’s a rustic, flavorful, and deeply traditional recipe, especially common in central and southern Spain, where rabbit is a staple of countryside cooking.
Unlike heavily spiced or creamy dishes, Conejo al Ajillo shines because of its simplicity—allowing the tender rabbit and aromatic garlic to take center stage.
This dish is often enjoyed in Spanish homes and rural taverns and pairs beautifully with bread and red wine. If you’re looking for a truly authentic taste of Spanish countryside cuisine, Conejo al Ajillo is a must.
🕰️ The History of Conejo al Ajillo
Rabbit has been a source of protein in the Iberian Peninsula since Roman times. In fact, “Hispania” (ancient Spain) was famously known as the “land of rabbits” due to their abundance.
In Andalusia, Castilla-La Mancha, and Extremadura, farmers and shepherds would cook what was available—often wild rabbit—and combine it with garlic, herbs, and local white wine. The result? A hearty, affordable, and aromatic dish passed down through generations.
Today, while less common in urban kitchens, Conejo al Ajillo remains beloved by those who appreciate Spain’s rural culinary heritage.
🧾 Ingredients (Serves 4)
🐇 Main Ingredients:
- 1 whole rabbit (1.2–1.5 kg), cut into serving pieces
- 1 head of garlic (about 10 cloves), peeled and sliced or smashed
- 100 ml extra virgin olive oil
- 150 ml dry white wine or dry sherry
- 2–3 sprigs fresh thyme or rosemary
- 1 bay leaf
- Salt and black pepper to taste
- Optional: chopped parsley for garnish
🍞 To Serve:
- Crusty Spanish bread
- Optional: roasted potatoes or sautéed mushrooms
👨🍳 How to Make Conejo al Ajillo
Step 1: Prepare the Rabbit
- Pat the rabbit pieces dry with a paper towel.
- Season generously with salt and pepper.
Step 2: Brown the Meat
- In a large pan or clay pot, heat olive oil over medium heat.
- Add the rabbit pieces and brown them on all sides. This step is essential for sealing the juices.
- Remove the rabbit from the pan and set aside.
Step 3: Sauté the Garlic
- In the same pan, reduce the heat slightly.
- Add the sliced or smashed garlic and sauté until golden (not burnt).
Step 4: Deglaze and Simmer
- Return the rabbit to the pan.
- Add thyme, rosemary, bay leaf, and white wine. Scrape up any browned bits at the bottom.
- Cover and simmer gently on low heat for 30–40 minutes until the meat is tender and the sauce has reduced.
Step 5: Garnish and Serve
- Remove herbs and adjust seasoning.
- Garnish with fresh chopped parsley if desired.
- Serve hot with bread or roasted sides.
💡 Tips for Success
- Marinate rabbit beforehand: For extra flavor, marinate the rabbit with garlic and herbs overnight.
- Use a clay cazuela (Spanish pot): Traditional and holds heat well.
- Don’t rush the browning step: It adds a deep, savory flavor base.
- Make ahead: Like many stews, it tastes even better the next day.
❤️ Why Try Conejo al Ajillo?
- Authentic Spanish experience: Beyond tapas and paella, this dish reveals the real heart of Spain.
- Low-fat protein: Rabbit is lean, high in protein, and healthier than beef or pork.
- Budget-friendly: One rabbit goes a long way, especially when paired with sides.
- Versatile: Delicious with potatoes, rice, or crusty bread.
🔗 Internal Linking Suggestion
Looking for more hearty Spanish dishes? Try Empanadas Gallegas or Arroz a Banda for more rustic Spanish flavors.
📌 Conclusion
Conejo al Ajillo is a dish that brings the flavors of Spanish tradition and simplicity to your table. With just a few ingredients—garlic, olive oil, and rabbit—you can create something truly memorable.
Whether you’re revisiting your Spanish roots or discovering rural cuisine for the first time, this recipe offers a beautiful taste of the countryside.
Serve it up with a good wine, fresh bread, and good company — and you’ll understand why Conejo al Ajillo has stood the test of time.
¡Buen provecho y hasta pronto!