Andrajos
Stew from Spain
- Media: Andrajos
Andrajos is a typical dish of Jaén province, Albacete, Granada province and Murcia, Spain.[1]
It consists of a stew of tomato, onion, garlic, red pepper and rabbit, thickened with cake flour. It is a dish of the rural people and generally consumed in winter. Variants of the dish derive from the type of meat used. Hare and cod are often used instead of rabbit.[2]
See also
- List of stews
References
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Culture of Andalusia
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- Ajoblanco
- Andalusian Breakfast
- Andrajos
- Churros/Calentitos
- Gazpacho
- Jamones
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- Various dishes Seafood-based
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Category
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