Paella with Vegetables and Cashews
by Editorial Staff
Paella is a Spanish dish native to Valencia. The Spaniards believe that paella brings people closer, because traditionally the whole family eats this dish with wooden spoons straight from the pan. Paella Spaniards do not sit down to eat with just anyone, the main thing is to share delicious food with those you love.
Cook: 50 minutes
Servings: 4
Ingredients
- Unsalted cashews – 3/4 cup
- Frozen green peas – 1/3 cup
- Bulgarian green pepper (diced) – 1 pc.
- Bulgarian red pepper (diced) – 1 pc.
- Baby corn (cut horizontally in half) – 6 ears
- Pitted black olives – 2 tbsp
- Fresh tomato (cut into cubes) – 1 pc.
- Olive oil – 2 tbsp
- Butter – 1 tbsp
- Red onion (finely chopped) – 1 pc.
- Rice for risotto – 3/4 cup
- Ground turmeric – 1 teaspoon
- Ground cumin (cumin) – 1 teaspoon.
- Chili powder – 1/2 teaspoon
- Garlic (chopped) – 3 cloves
- Fresh green chili (cut into thin strips) – 1 pc.
- Vegetable broth – 2 cups
- Fresh parsley (chopped) – 2 tbsp
- Cayenne pepper – 1/8 teaspoon
- Salt to taste
- Ground black pepper – to taste
Directions
- Heat butter and olive oil in a large saucepan over medium heat. Pour the red onion into a saucepan and cook, stirring occasionally, for about 2-3 minutes, until soft.
- Add rice, turmeric, cumin, chili powder, garlic, fresh chili, bell peppers, corn, olives and tomatoes to a saucepan, cook over medium heat, stirring occasionally, for about 5 minutes. Add salt and pepper to taste.
- Pour the broth into the saucepan and bring to a boil. Reduce heat and cook paella, stirring occasionally, for about 20 minutes.
- Add cashews and green peas to a saucepan, cook, stirring occasionally, for about 5 minutes. Season with salt and pepper, add cayenne pepper and parsley.
Serve the paella immediately.
Bon appetit!
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