Ingredients for 4 people
1 bell pepper
10 garlic cloves
1 rabbit, cut up
500g pork loin
10 prawns
10 molds
500g fresh peas
1 bunch green asparagus
300g snow peas
250g quinoa
250g bulgur
1 handful arugula shoots
1 lemon
1 pinch nutmeg
1 pinch 4 spices
1 tsp cumin
1 tsp paprika
1 teaspoon sweet pepper
1 tsp Espelette pepper
3 c. coffee tomato paste
50cl homemade chicken stock
Recipe:
Heat a frying pan over the barbecue coals and a drizzle of oil. Add the rabbit pieces, pork loin, peppers and garlic. Fry for 20 minutes and brown each piece well. Add the prawns and a drizzle of olive oil, cook for 5 minutes and remove the prawns. Make a reservation.
Add the mussels, sauté until they open and remove. Make a reservation.
Add the peas, nutmeg, 4-spice powder, cumin, paprika, sweet pepper and a little chicken stock to the pan. Add the asparagus and snow peas. Add the tomato paste and a few pistils of saffron. Add the remaining chicken stock and simmer.
Season with salt and pepper.
Add the quinoa and bulgur and leave to swell for 10 minutes.
Finishing and straightening :
In the large frying pan used for cooking, place the mussels and pre-cooked prawns in a circle. Place a few sprigs of arugula on top. Add arugula. Make lemon slices or wedges. Sprinkle with coriander leaves and Espelette pepper.
Serve and enjoy.
