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Potatoes and Rabbit in the Mountain Version II - Conejo a la Montañesa

Despite the name, there is no rabbit in this dish.  This dish is from Salamanca, where the lack of meat or chorizo in the area was compensated by herbs, garlic and especially pimentón (paprika).  The dish's name is something of a joke.  When first time eaters invariably ask, "Where's the rabbit?", the cook replies, "In the mountain!"  There is no better way to appreciate the full color, flavor and aroma of pimentón.

Prep Time: 20 min.

Cook Time: 35 min.

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3 tbsp extra virgin olive oil
1 onion, skinned and chopped
3 large potatoes
3 cloves of garlic
3 fresh sprigs of parsley
1 sprig of thyme
1 tsp bittersweet smoked Spanish paprika (Pimentón de la Vera)
A pinch of picante smoked Spanish paprika (Pimentón de la Vera)(optional)

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Peel potatoes and cut into chunks. Boil potatoes in salted water until nearly cooked. In a heavy pan, heat olive oil at medium heat. Drain potatoes and add to pan. Add finely chopped onion, pounded garlic, parsley, thyme and salt. When onion becomes translucent, add the pimentón and water, and cook everything together slowly. Add extra olive oil as needed. When potatoes turn golden, you may add the pinch of hot pimentón for extra spice.

While traditionally served as a main dish, this dish can be served alongside pork, beef or chicken.

Recipe courtesy of Spain GourmeTour magazine.

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