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🍽️ Paella with Pesto

619 kcal · 30 min · 4 servings

Ingredients

• 500 g rabbit meat (boneless; from hind legs)
• 2 garlic cloves
• 1 bell pepper
• 2 tomatoes
• 100 ml olive oil
• 200 g short-grain rice
• 500 ml poultry stock
• 0.1 g saffron
• 1 tbsp paprika powder
• 2 bay leaves
• 400 g mussels (e.g., blue mussels, heart mussels)
• 4 giant prawns (unpeeled with head)
• 400 g cod fillet
• 200 g frozen peas
• 1 tbsp butter
• salt
• pepper from the mill
• 1 bunch parsley
• 50 g Manchego
• 50 g almond sticks
• 4 tbsp lemon juice

Instructions

1. 1. Cut the rabbit meat into small pieces.
2. 2. Peel the garlic and chop it finely.
3. 3. Cut the bell pepper in half lengthwise.
4. 4. Remove the seeds from the bell pepper.
5. 5. Wash the bell pepper.
6. 6. Cut the bell pepper into cubes.
7. 7. Wash the tomatoes.
8. 8. Score a cross into the bottom of the tomatoes.
9. 9. Pour boiling water over the tomatoes for a few seconds.
10. 10. Hold the tomatoes under cold water.
11. 11. Peel the skin off the tomatoes.
12. 12. Cut the peeled tomatoes into pieces.
13. 13. Heat two tablespoons of olive oil in a pan.
14. 14. Brown the rabbit meat on all sides.
15. 15. Add the garlic, bell pepper, and rice.
16. 16. Sauté the ingredients briefly.
17. 17. Deglaze with poultry stock.
18. 18. Stir in saffron, paprika powder, the tomato pieces, and bay leaves.
19. 19. Wash the mussels and remove any dirt.
20. 20. Discard any mussels that are already open.
21. 21. Rinse the prawns.
22. 22. Let the prawns drain.
23. 23. Wash the cod.
24. 24. Pat the cod dry.
25. 25. Add the mussels to the rice.
26. 26. Preheat the oven to 180 degrees Celsius conventional heat.
27. 27. Bake the paella for 25 minutes.
28. 28. Check if the rice is soft.
29. 29. Add a little water if the rice is not yet soft.
30. 30. Bake the paella for another 10 minutes.
31. 31. Add the prawns, cod, and peas to the rice.
32. 32. Bake everything for a further 8 minutes.
33. 33. Stir the butter into the paella.
34. 34. Season the paella with salt and pepper.
35. 35. Wash the parsley.
36. 36. Shake the parsley dry.
37. 37. Pick off the parsley leaves.
38. 38. Grate the cheese coarsely.
39. 39. Puree the parsley, cheese, remaining olive oil, and almonds in a blender.
40. 40. Season the pesto with salt and pepper.
41. 41. Divide the paella onto plates.
42. 42. Drizzle the paella with some pesto and lemon juice.
43. 43. Serve the paella.

Nutrition per serving

• kcal: 619
• Protein: 53 g · Fett/Fat: 29 g · Carbs: 35 g