Cashew nut paella recipe
Cashews are expensive nuts, but they make a delicious paella. Try substituting chopped cooked chestnuts or even toasted hazelnuts for a change.
Ingredients
- 1 large pinch of saffron strands
- 750 ml hot vegetable stock
- 2 tbsp olive oil
- 1 leek, chopped
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 red pepper, deseeded and chopped
- 1 carrot, chopped
- 250 g paella rice
- 150 ml dry white wine
- 115 g chestnut mushrooms, sliced
- 115 g roasted, unsalted cashew nuts
- 1 pinch salt and freshly ground black pepper
- 115 g fresh shelled or frozen peas
- 1.5 tbsp chopped thyme
- 4 tomatoes, quartered
- 0.5 tsp smoked paprika
- 1 sprig of flat-leaf parsley and lemon wedges, to garnish
- 1 crusty bread and green salad, to serve
Details
- Cuisine: Spanish
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Put the saffron in the stock to infuse. Heat the oil in a paella pan or large frying pan and fry the leek, onion, garlic, red pepper, and carrot, stirring, for 3 minutes until softened, but not browned. Add the rice and stir until coated in oil and glistening.
- Add the wine and boil until it has been absorbed, stirring. Stir in the saffron-infused stock, mushrooms, nuts, and some salt and pepper. Bring to a boil, stirring once, then reduce the heat, cover, and simmer very gently for 10 minutes.
- Add the peas and thyme, stir gently, then distribute the tomatoes over the top. Cover and simmer very gently for a further 10 minutes until the rice is just tender and has absorbed most of the liquid, but is still creamy.
- Sprinkle the paprika over and stir through gently, taking care not to break up the tomatoes. Taste and adjust the seasoning, if necessary.
- Garnish with a sprig of parsley and lemon wedges and serve hot with crusty bread and a green salad.
The More Veg Cookbook, by Carolyn Humphries, published by DK, £16.99, dk.com
You might also like
Vegan chocolate chunk brownies