Cashew Paella
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 tablespoon olive oil
- 1 tablespoon butter
- 1 onion (s), red, chopped
- 150 g rice for risotto, e.. Arborio
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 0.5 teaspoon ½ chili powder
- 3 clove (s) garlic, pressed through
- 1 chilli pepper (or some hot chilli powder)
- 2 red and green bell peppers, diced
- 75 g baby corn, halved lenthways
- 10 olives, black, pitted
- 1 large tomato (s), pitted and diced
- 450 ml vegetable stock
- 75 g cashew nuts, unsalted
- 25 g peas, frozen
- 2 tablespoon parsley, chopped
- 1 pinch (s) cayenne pepper
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Melt the oil and butter in a large pan (or in a wok).
- Add the onion and cook for 2-3 minutes.
- Add rice, turmeric, cumin, chilli powder, garlic, chilli pepper, paprika, corn, olives and tomatoes and simmer over medium heat for 3 - 4 minutes.
- Add the broth and bring to the boil, then reduce the heat, simmer the vegetables for 20 minutes while stirring.
- Add cashew nuts and peas to the pan and simmer for another 5 minutes, stirring occasionally. Season to taste with salt, pepper and cayenne pepper and serve.
- Tip: Do not pour in the broth all the way, but gradually add the rest and use a little more if necessary. The paella should no longer be watery, but neither should it be dry.
- Tip: It tastes super aromatic if you add a few threads of saffron soaked in hot water instead of turmeric - a nutty aroma.
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