Put oil in a casserole and cook the crayfish, just marked. Remove them..
In the same oil. To put 3 cloves of garlic, without peeling. Once cooked remove them. Stir the onion. Then add the rabbit cut into the eighths and brown it..
Add the wine, letting it evaporate a little. Then pour the water (O broth) until almost covered. Let it simmer for half an hour.
Look if the rabbit is sufficiently cooked and put the "Picada". Leave to cook 10 minutes and finally, before serving, add the crayfish. Always at the end, since if they are too cooked they are not worth anything. Bon Appetite!.
To make the "Picada"
To make the "Picada", we will use the three cooked garlic (peeling) and one of crude, hazelnuts, almonds, parsley and a piece of rabbit liver. We will chop everything in a mortar and clarify with a little juice of the casserole. Or if you have stale wine, a glass, better.