Discover a fast and healthy cashew nut paella which is cooked in under 30 minutes, is full of energy and tastes fantastic!
Happy 2017 everyone! Well, at least everyone in New Zealand. It still isn’t quite 2017 for some places in the world.
We had a very quiet new year but actually it was just what I wanted after the festivities of Christmas. I had a few too many eats and drinks I have to say and am now ready to get back into healthy eating.
So I thought that a good way to kick off the 2017 New Year is by documenting one of my favourite recipes, cashew nut paella!
Now I do have to state that this is not a traditional paella, obviously being a vegan dish it’s got my spin on the traditional paella, err and it’s made with cashew nuts which, lets face it, is not an ingredient in the traditional dish.
But what kind of life would it be if we didn’t break the rules every now and then?
And, if you make this recipe as per the instructions below you should still get that paella feeling and the delicious crunchy bottom that this dish is famous for!
There isn’t a whole lot of cookery skill required for this dish, it is pretty much chop and put into a pan and let it do it’s thing.
My main word of advice is don’t over-stir it. Traditionally, paella’s are left to sit in the juices to cook and if you want to re-create that famous crunchy bottom you don’t want to be stirring or messing with it too much.
Just give the pan a shake every now and then if it looks to be sticking and then leave it alone for the last 5-10 minutes of cooking. This will allow the bottom to crisp up.
I love this dish because it is:
Easy to make,
Great for sharing,
A perfect dish to start the New Year diet with 🙂
Happy 2017 everyone!
- 1 Tbsp butter
- 2 Tbsp olive olive oil
- 150 g arborio rice
- 1 tsp ground cumin
- 1 tsp tumeric
- ½ tsp chilli powder, optional
- 2 Tbsp fresh parsley, chopped
- 1 pinch of cayenne pepper, optional
- 1 fresh green chilli, deseeded and chopped (optional)
- 1 red pepper, deseeded and chopped
- 1 green or yellow pepper, deseeded and chopped
- 2 cloves garlic, crushed
- 1 handful of whole black olives, stones removed
- 1 large tomato, deseeded and chopped
- 450 ml vegetable stock
- 85 g unsalted, uncooked cashew nuts
- 1 red onion, chopped
- 85 g frozen peas
- salt, for seasoning
- pepper, for seasoning
- Melt the olive oil and butter in a large frying pan or paella pan.
- Add the onion and cook until translucent.
- Stir in the rice, cumin, turmeric, chilli powder, garlic, sliced chilli, red pepper, green/yellow pepper, olives, tomato and cook over a medium heat stirring occasionally for 2 minutes.
- Pour in the stock and turn up the heat to bring the dish to the boil and quickly stir in the stock.
- Reduce the heat and cook for 20 minutes. Do not stir the dish as you want the grains to remain separate. Shake the pan occasionally to stop it sticking.
- After 20 minutes add the peas and cashew nuts and cook for a further 5 minutes. Do not shake the pan. You want the bottom to crisp up.
- Season well with salt and pepper and add in the fresh parsley and cayenne pepper.
- Serve hot and straight from the pan if you like!