Cashew nut paella recipe Recipe

Name: Cashew nut paella recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large pinch of saffron strands; 750 ml (26.4fl oz) 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 (8.8oz) paella rice; 150 ml (5.3fl oz) dry white wine; 115 g (4.1oz) chestnut mushrooms, sliced; 115 g (4.1oz) roasted, unsalted cashew nuts; 1 pinch salt and freshly ground black pepper; 115 g (4.1oz) 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

Servings: persons

1 large pinch of saffron strands
750 ml (26.4fl oz) 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 (8.8oz) paella rice
150 ml (5.3fl oz) dry white wine
115 g (4.1oz) chestnut mushrooms, sliced
115 g (4.1oz) roasted, unsalted cashew nuts
1 pinch salt and freshly ground black pepper
115 g (4.1oz) 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

1
Put the saffron in the stock to infuse.
2
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.
3
Add the rice and stir until coated in oil and glistening.
4
Add the wine and boil until it has been absorbed, stirring.
5
Stir in the saffron-infused stock, mushrooms, nuts, and some salt and pepper.
6
Bring to a boil, stirring once, then reduce the heat, cover, and simmer very gently for 10 minutes.
7
Add the peas and thyme, stir gently, then distribute the tomatoes over the top.
8
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.
9
Sprinkle the paprika over and stir through gently, taking care not to break up the tomatoes.
10
Taste and adjust the seasoning, if necessary.
11
Garnish with a sprig of parsley and lemon wedges and serve hot with crusty bread and a green salad.

468

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 large pinch of saffron strands, 750 ml (26.4fl oz) hot vegetable stock, 2 tbsp olive oil, 1 leek, chopped, and more.

Yes, Cashew nut paella recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cashew nut paella recipe

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