Harapos a la veratense with rabbit and snails are a traditional stew from eastern Almería, especially from Vera and the Almanzora valley. “Harapos” means rags: the name comes from the rough strips of homemade pasta. Although the dish has almost disappeared from home cooking, until not long ago it was often made in the coldest months, and it is delicious at any time of year.
Ingredients for harapos with rabbit and snails
- ½ rabbit
- 100 g flour
- 100 g snails, cleaned
- 2 dried peppers
- 40 g almonds
- ½ medium onion
- 1 green pepper
- 3 garlic cloves
- 1 ripe tomato
- Extra virgin olive oil
- 100 ml white wine
- 1 bay leaf
- 250 g potatoes
- Saffron
- Water
- Salt
Making the harapos
On the worktop, put 100 g of flour, a pinch of saffron, a few drops of extra virgin olive oil and enough water to knead. You want a firm dough. Roll it out very thin and cut it into strips 2-3 cm wide and 5-6 cm long. If dried properly, the harapos keep for later use: dry the strips in the sun on a lightly floured cloth and store them somewhere dry.
Making the stew
Cut the rabbit into small pieces and grate the tomato. Heat olive oil in a casserole and fry the dried peppers and the almonds; take them out and set aside. Then brown the rabbit pieces lightly in the same oil. Add the onion and green pepper cut into even pieces, then the grated tomato. Crush the fried peppers and almonds in a mortar with the garlic and saffron, and add to the stew. Add the thoroughly purged snails, the bay leaf and the wine. Cook for a couple of minutes and cover with water.
Cook until the meat is tender (wild rabbit will need longer) and add the potatoes cut into small pieces. After another 15 minutes, add the harapos and cook for just 5 more minutes. Take off the heat and serve in deep plates.
