Andrajos con liebre (Hare Stew with Flatbread)

Preparation

Andrajos con liebre is a traditional stew from Bélmez de la Moraleda and other areas of Jaén, especially associated with winter. It is a hearty one-pot dish made with slow-cooked hare and thin flour flatbreads added to the stew to give it body and thickness. Preparation begins with a sofrito of onion, tomato, pepper and garlic, cooked in extra virgin olive oil with PDO Sierra Mágina. Water and the hare meat are then added, letting it simmer slowly until tender. Finally, the flour flatbreads, cut into strips, are added, finishing their cooking within the broth and giving andrajos their characteristic texture. A traditional, flavoursome recipe closely tied to mountain cuisine, resourcefulness and winter dishes.