Cuenca 'Morteruelo'

Servings: 6

Ingredients:

2 - 2 1/2 lb (total) rabbits

1 partridge

1/4 hen

1/2 cured elbow of ham

14 oz liver

1 lb 2 oz pork loin

1 2-day-old loaf of bread

1 3/4 cup extra virgin olive oil

1/2 tsp ground black pepper

2 tsp oregano

Salt to taste

1 tsp caraway seeds

1/2 tsp cinnamon

4 tsp sweet smoked paprika (Pimentón de la Vera)

Preparation:

Cook all the meat for 6 hours. Skim and set over low heat. Let cool. Set aside the broth. Clean the meat, breaking it into crumbs by hand. Chop the liver and mix in with the rest of the meat. Cut the bread into slices. In a large skillet, heat the oil, add the bread, stir and remove. Add the paprika carefully so that it does not burn. When it changes color, add a little broth, and when it is well mixed, add all the meat, the bread, the spices and cover with the remaining broth. Set over high heat and stir with a long wooden spoon until you get a thick and smooth gruel. Serve very hot.

By Fogón Saint Julien
Recipe courtesy of Spain GourmeTour magazine.

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