Product story

Fritada de conejo y pollo

Rabbit and chicken in slowly cooked tomato and pepper

Rabbit and chicken cook together with tomato and pepper until tender and well coated in the fritada. In Alhama the dish is tied to summer and the produce of the vega.

Summer stew Alhama de Almería · summer cooking

Back to the notebook

Rabbit and chicken cook together with tomato and pepper into a succulent summer fritada.

History and origin

Rabbit and chicken in slowly cooked tomato and pepper

Alhama’s fritada begins with a summer pairing: tomato and pepper. Cooked slowly, they shed water, concentrate their flavour and form a thick, glossy sauce. Rabbit and chicken join that base and finish cooking together, tender and completely coated in vegetables.

Each meat brings its own note: rabbit a fuller flavour, chicken a familiar gentle texture. The fritada shares centre stage, carrying the ripeness of seasonal tomato and pepper into the dish.

When to taste it

In Alhama it belongs to the summer repertoire, when tomatoes and peppers reach the pan ripe. It also works naturally as a shared family dish.

J F M A M J J A S O N D

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Where to find it

Alhama de Almería and its immediate surroundings
Eating houses in the Almería Alpujarra
Mesones that prepare farmyard meats in a tomato-and-pepper fritada

Ways to enjoy it

Plenty of bread for the tomato and pepper sauce
A fresh salad before the meat
A young red wine served slightly cool