Conejo al Ajillo Recipe: Classic Spanish Garlic Rabbit 2026

Conejo al ajillo is one of the most beloved traditional dishes in Spanish cuisine, and for good reason. Rabbit is a lean white meat that takes beautifully to slow simmering, and in this preparation it soaks up the rich flavors of garlic, white wine, and rosemary.

This is a home-style stew that has been passed down through generations, requiring just seven ingredients and a single pot. The key is toasting the garlic carefully so it turns golden and sweet rather than bitter, which gives the dish its signature aroma and depth.

Serve it with crusty bread or roasted potatoes to mop up the savory sauce. It's a comforting, protein-rich main course that comes together in under an hour with minimal effort.

Ingredients for Conejo al Ajillo

This recipe makes 2 generous servings.

• 750 g rabbit, cut into pieces
• Salt
• Ground black pepper
• 8 garlic cloves
• 40 g olive oil
• 200 ml white wine
• 1 sprig rosemary

How to Make Conejo al Ajillo Step by Step

1. Season the rabbit

Season 750 g of rabbit pieces with salt and ground black pepper on all sides. Make sure each piece is evenly coated so the seasoning penetrates the meat as it cooks.

2. Prepare the garlic

Peel 8 garlic cloves. Finely chop half of them and leave the other half whole. The whole cloves will be fried first to flavor the oil, while the chopped ones will be added later.

3. Brown the whole garlic

Heat 40 g of olive oil in a cazuela over medium heat. When hot, add the whole garlic cloves and let them brown for a couple of minutes, watching carefully so they don't burn. Remove and set aside.

4. Brown the rabbit

In the same cazuela, raise the heat slightly and add the rabbit pieces. Brown them for 4 minutes on each side until golden. This step builds the base flavor of the stew.

5. Add the chopped garlic

Add the finely chopped garlic, distribute it well around the cazuela, and sauté for 1 minute until it turns golden. Be careful not to let it burn, as that would give the dish a bitter taste.

6. Add wine, rosemary, and simmer

Pour in 200 ml of white wine, add 1 rosemary sprig and the reserved whole garlic cloves. Bring to a boil, then reduce heat to medium-low, cover, and cook for 30 minutes. Turn the rabbit pieces halfway through cooking.

7. Serve

After 30 minutes of cooking, the conejo al ajillo is ready to serve. Spoon the rabbit and sauce onto plates and enjoy hot.

Tips for the Best Conejo al Ajillo

Watch the garlic closely

The most important thing is to prevent the garlic from burning, as it would impart an unpleasant flavor to the dish. Keep the heat moderate and stir frequently during the sautéing steps.

Choose your aromatics

Rosemary gives a lovely aroma, but thyme works well too depending on your preference. Use fresh herbs if possible for the best fragrance.

Use a whole rabbit

Ask your butcher to cut a whole rabbit into pieces for even cooking. This recipe uses 750 g, but you can adjust the quantity as long as you keep the proportions.

30 Recipes I Keep Coming Back to in My Own Kitchen

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Even More Recipes the Whole Family Will Enjoy

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