Cashew Paella

Ingredients for 4 servings:

• 2 tbsp olive oil
• 1 tbsp butter
• 1 onion(s), red, chopped
• 150 g rice for risotto, e.g. Arborio
• 1 tsp turmeric
• 1 tsp cumin
• ½ tsp chili powder
• 3 garlic cloves, pressed
• 1 chili pepper(s) (or some hot chili powder)
• 2 bell peppers, red and green, diced
• 75 g baby corn, halved lengthwise
• 10 black pitted olives
• 1 large tomato(s), pitted and diced
• 450 ml vegetable stock
• 75 g cashew nuts, unsalted
• 25 g peas, frozen
• 2 tbsp parsley, chopped
• 1 pinch(s) of cayenne pepper
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

vegetarian

Melt the oil and butter in a large frying pan (or wok). Add the onion and sauté for 2-3 minutes. Add the rice, turmeric, cumin, chili powder, garlic, chili pepper, paprika, corn, olives, and tomatoes and simmer over medium heat for 3-4 minutes. Add the stock and bring to a boil, then reduce the heat and simmer the vegetables for 20 minutes, stirring occasionally. Add the cashews and peas to the pan and simmer for another 5 minutes, stirring occasionally. Season with salt, pepper, and cayenne pepper to taste and serve. Tip: Don’t add all of the stock; add the rest a little at a time, adding a little more if necessary. The paella should no longer be watery, but not dry either. Tip: For a more aromatic taste, add a few strands of saffron soaked in hot water instead of the turmeric – it has a nutty flavor.