Andrajos: Hearty Spanish Rabbit Stew with Flatbread 2026

Andrajos is a rustic Spanish stew born from humble home cooking, where simple ingredients come together into something deeply satisfying. It is especially popular in the cold months, a hearty spoon dish that warms you from the inside out.

The recipe changes from region to region, reflecting local customs and the ingredients each area has on hand. The dough is made from flour, salt and water, cut into irregular strips or pieces, and added to a stew that is usually made with chicken, rabbit or even cod.

In this version we use fresh mint for a typically Andalusian touch and red pepper in the sofrito instead of choricero pepper pulp, which is also common. Leek and carrot add an extra dose of vegetables, and you can follow the recipe exactly or adapt it to your own taste.

Ingredients for Andrajos

For 4 servings

• 1 kg rabbit or chicken, cut into pieces for stewing
• Salt
• Ground black pepper
• 1 onion
• 1 carrot (optional)
• 2 or 3 garlic cloves
• 1 leek (optional)
• 1 small red pepper (or 1 dried choricero pepper or 1 teaspoon of its pulp)
• 175 g all-purpose wheat flour
• 100 ml water
• 2 or 3 tablespoons olive oil
• 150 ml white wine (optional)
• 1 teaspoon sweet paprika
• 150 g crushed tomato
• 1 bay leaf
• 1 small bunch thyme (optional)
• 1 small bunch parsley (optional)
• 2 medium potatoes
• 1 or 2 sprigs mint

How to Make Andrajos Step by Step

1. Prepare the meat

Start with the meat. You will need 1 kg of rabbit or chicken, whichever you prefer, which you can buy already cut into stewing pieces. At home, check the pieces, cut any that are too large, and trim away bits of skin or feathers and any excess fat. Season with salt and pepper.

2. Chop the vegetables

Move on to the vegetables for the sofrito. Peel 1 onion, optionally 1 carrot, and 2 or 3 garlic cloves. Also remove the green leaves from 1 leek if you are using it, and the stem and seeds from 1 small red pepper. Instead of the pepper, you can use 1 dried choricero pepper, first soaked in hot water and then scraped for its pulp, or simply 1 teaspoon of preserved choricero pepper pulp.

3. Make the dough

Now prepare the dough by mixing 175 g all-purpose flour with a little salt, then adding 100 ml water little by little. Depending on the flour, you may not need all the water, or you may need a little more. Knead for a few minutes until you have a smooth, even dough and set it aside.

4. Brown the meat

In a pot with 1 tablespoon of olive oil, brown the rabbit or chicken over medium heat, in 1 or 2 batches if the pot is small.

5. Make the sofrito

Once the meat is browned, remove it and add a couple more tablespoons of oil to the same pot. When it is hot again, add the onion, leek, pepper and carrot. Cook the sofrito until the vegetables are well softened, which will take 10 to 15 minutes.

6. Return the meat and add wine

When the vegetables are soft, add the garlic, stir and cook for 1 more minute. Then return the rabbit or chicken to the pot and pour in 150 ml white wine. Cook for 2 minutes so the alcohol evaporates.

7. Add paprika and tomato

Next, sprinkle the meat with 1 teaspoon sweet paprika, mix well, and then add 150 g crushed tomato. Let the tomato reduce, stirring from time to time, until all the liquid has evaporated.

8. Simmer with aromatics

When the tomato has reduced, cover everything with water. To flavor the broth, also add 1 bay leaf and, optionally, 1 small bunch each of thyme and parsley. Cover, bring to a boil and simmer over medium heat for about 15 minutes.

9. Add the potatoes and mint

While the stew simmers, peel about 2 medium potatoes and cut them into pieces. After the first 15 minutes of cooking, add the potatoes to the stew along with the leaves from 1 or 2 sprigs of mint. Top up with a little water if needed, cover again and cook for another 15 minutes from the moment it starts bubbling again.

10. Roll out and cut the dough

Use this time to roll out the dough with a rolling pin on a lightly floured counter. It should be thin, about half a centimeter thick. Once rolled out, cut it into strips or squares, however you like.

11. Add the dough to the stew

When everything is cooked, add the pieces of dough to the stew, sliding them in carefully one by one so they do not stick together.

12. Finish cooking and serve

Finally, let the stew cook with the dough for about 5 more minutes, just long enough for the andrajos to cook through and absorb the flavors of the stew.

Tips for the Best Andrajos

Adapt the stew to your region

This recipe varies from place to place, so feel free to swap the red pepper for choricero pulp or use cod instead of rabbit, which is especially popular during Lent. The dough stays the same, but the stew can reflect your own local traditions.

Watch the dough and liquid

Depending on the flour, you may need less or more than 100 ml of water for the dough, so add it gradually. Likewise, top up the pot with a little water during cooking if the stew looks too thick before the potatoes and dough go in.

Add the dough at the right moment

Slide the dough pieces in one at a time so they do not clump together, and keep the final cooking to about 5 minutes. This is just enough time for them to cook through and soak up the flavors without turning mushy.

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