Andrajos
Stew from Spain
From Wikipedia, the free encyclopedia
Andrajos is a typical dish of Jaén province, Albacete, Granada province and Murcia, Spain.[1]
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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]
