Gurullos are an artisanal pasta of Andalusian origin, handmade with wheat flour, water, salt, and a touch of olive oil.

To shape them, the dough is rolled into small cylinders and pinched between the index finger and thumb to resemble thick or elongated grains of rice.

Traditionally, they are left to dry on a linen cloth before being added to the stew.

Gurullos with Rabbit

Ingredients:

Flour, water, and salt
; ½ kg of chickpeas. Soaked in water the day before.
1 rabbit (approx.
1 kg). 2 medium
onions, 2 tomatoes
, 1 bell pepper
, 1 fried
dried chili pepper, 2 cloves of garlic
, olive oil, salt, cumin, pepper, and saffron.

Preparation:

To make the gurullos, use the following ingredients: 250 grams of flour, water, and salt. Keep in mind that these must be prepared the day before, as follows: Make a firm dough with the flour, water, and salt, then add a small tablespoon of oil. Take a portion of the dough and shape it into a long rope; then, using your fingers, pinch off small balls the size of a grain of rice. This should be done on a floured surface. Let the gurullos dry until the next day.

Put the chickpeas on to cook, and just before they’re almost done, add the rabbit—which you’ll have already cut into pieces and sautéed—letting it boil briefly to flavor the broth. Transfer the rabbit and chickpeas, along with their broth, to the clay pot. Crush the garlic, cumin, dried chili pepper, and a pinch of pepper in a mortar. Separately, sauté the tomatoes, onions, bell pepper, and a clove of raw, minced garlic. Add the contents of the mortar to the sautéed mixture and cook briefly. Next, add the sautéed mixture to the rabbit and chickpeas, along with the saffron. Place the clay pot on the stove, and when it comes to a boil, add the gurullos, which will take ten to fifteen minutes to cook through.