Summary

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

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Instructions

1. Melt the oil and butter in a large pan (or in a wok).
2. Add the onion and cook for 2-3 minutes.
3. Add rice, turmeric, cumin, chilli powder, garlic, chilli pepper, paprika, corn, olives and tomatoes and simmer over medium heat for 3 - 4 minutes.
4. Add the broth and bring to the boil, then reduce the heat, simmer the vegetables for 20 minutes while stirring.
5. 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.
6. 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.
7. Tip: It tastes super aromatic if you add a few threads of saffron soaked in hot water instead of turmeric - a nutty aroma.