Cashew Nut Paella
 
Prep time
Cook time
Total time
 
Discover a fast and healthy cashew nut paella which is cooked in under 30 minutes, is full of energy and tastes fantastic!
Author:
Recipe type: Vegan
Cuisine: Spanish
Serves: 4-6
Ingredients
  • 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
Instructions
  1. Melt the olive oil and butter in a large frying pan or paella pan.
  2. Add the onion and cook until translucent.
  3. 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.
  4. Pour in the stock and turn up the heat to bring the dish to the boil and quickly stir in the stock.
  5. 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.
  6. 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.
  7. Season well with salt and pepper and add in the fresh parsley and cayenne pepper.
  8. Serve hot and straight from the pan if you like!
Recipe by Pineapple Pineapple at http://pineapplepineapple.co.nz/cashew-nut-paella/