Gazpacho Manchego (rabbit stew)

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Gazpacho Manchego is a traditional Spanish meat stew from the La Mancha region, made with mushrooms, veggies, and spices like smoked paprika.

Prep Time25

Cook Time5

Course: Main Course, Savory Dishes, Dips and Sauces

Cuisine: International

Keyword: Gazpacho Manchego, Hearty Spanish Stew, Rabbit stew Recipe, Spanish Hunter’s stew

Servings: people

Calories: 5440kcal

Author: Vladka Merva

Equipment

Ingredients

For the Broth

3 rabbit legs or about 500–600g of rabbit meat
2 quails or similar small game birds, about 300–400g total
2 tablespoon olive oil
2 bay leaves
½ teaspoon nutmeg
2 sprigs Thyme
2 sprigs Rosemary

For Sofrito (Flavor Base)

1 cup fresh peas or frozen
1 cup mushrooms halved or quartered
1 medium onion chopped
1 shallot finely chopped
4 cloves garlic minced
1 carrot medium, sliced
1 celery stalk sliced
1 red bell pepper chopped
1 green bell pepper chopped
1 large tomato chopped
2 tablespoons tomato paste
2 tablespoons olive oil infused with a pinch of saffron threads
1 teaspoon smoked paprika
½ teaspoon ground black pepper
Salt to taste
150 Torta Cenceña or flatbread made for Gazpacho Manchego, broken into pieces

to Serve

1 handful parsley fresh, chopped
100 g Manchego Cheese shreded

Instructions

In a large pan, heat the olive oil over medium-high heat. Add the rabbit and quails. Brown them well on all sides until they develop a golden crust. Remove and set aside.
Place the browned meat to the large pot, Cover with water, add salt and pepper, nutmeg, a bay leaf, sprigs of rosemary and thyme. Cover with the lid.
Bring to a boil, then reduce the heat and simmer for 30–40 minutes, or until the meat is tender and starts to come off the bone.
Remove the meat from the broth and let it cool slightly.
Use a large colander to strain the broth, separating it from the meat.
Debone and shred the meat, discarding the skin and bones. Reserve both the shredded meat and the broth for later use.
3 rabbit legs, 2 quails, 2 tablespoon olive oil, 2 bay leaves, 1/2 teaspoon nutmeg, 2 sprigs Thyme, 2 sprigs Rosemary, Salt
In a wide, deep frying pan or second pot, heat 2 tablespoons of olive oil. Add a pinch of saffron threads and let them bloom gently over low heat.
Add the chopped onion, shallot, and garlic to the infused oil. Sauté until soft and fragrant.
Then add the chopped red and green bell peppers, sliced carrot, and celery. Stir and cook over medium heat for a few minutes.
Finally, stir in the chopped tomato and 2 tablespoons of tomato paste. Mix well. Season with smoked paprika, black pepper, and a pinch of salt. Cook for 5–7 minutes, until the vegetables are soft and the flavors have concentrated.
1 medium onion, 1 shallot, 4 cloves garlic, 1 carrot, 1 celery stalk, 1 red bell pepper, 1 green bell pepper, 1 large tomato, 2 tablespoons tomato paste, 2 tablespoons olive oil, 1 teaspoon smoked paprika, ½ teaspoon ground black pepper
Using a ladle, begin transferring the rabbit-quail broth into the sofrito pot. Add enough to create a rich, soupy base.
Then, transfer the cooked rabbit and quail pieces into the sofrito as well. Stir in mushrooms and peas. Simmer everything together for about 10 minutes.
1 cup mushrooms, 1 cup fresh peas
Break the flatbread into bite-sized pieces and stir into the stew. Let it simmer uncovered for another 10–15 minutes, until the bread absorbs liquid and the texture thickens into a moist, stew consistency. Serve hot, with chopped parsley and shredded manchego cheese
150 Torta Cenceña, 1 handful parsley, 100 g Manchego Cheese

Video

Notes

Traditionally, Gazpacho Manchego is served right out of the pan or cazuela it was cooked in. Place it in the center of the table, and let everyone help themselves with a spoon or fork. It’s a rustic, warm, and deeply social way to eat.

A sprinkle of freshly chopped parsley before serving adds a touch of brightness

You can serve it with Manchego cheese and a glass of red wine from La Mancha

Nutrition