Cashew Nut Paella With Mushrooms & Paprika
Licensed from Recipe Guru
©️ Dorling Kindersley Ltd
Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
20 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 2/3 cup dry white wine
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 4 lemon, to garnish
- 3 cup vegetable stock, hot
- 1 leek, chopped
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1 red capsicum, deseeded and chopped
- 1 carrot, chopped
- 250grams paella rice
- 115grams unsalted cashew nuts, roasted
- 115grams peas
- 1/2tablespoons thyme, chopped
- 4 tomatoes, quartered
- 2teaspoons smoked paprika
- 1 sprig parsley, to garnish
- 1 saffron strand
- 115grams chestnut mushrooms, sliced
Method
Step 1 of 5
Put the saffron strands in the stock to infuse. Heat the olive oil in apaella pan or large frying pan and fry the leek, onion, garlic, red capsicum, and carrot, stirring, for 3 minutes until softened, but not browned. Add the rice and stir until coated in oil and glistening.
Step 2 of 5
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 the boil, stirring once, then reduce the heat, cover, and simmer very gently for 10 minutes.
Step 3 of 5
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.
Step 4 of 5
Sprinkle the paprika over and stir through gently, taking care not to breakup the tomatoes. Taste and adjust the seasoning, if necessary.
Step 5 of 5
Garnish with a sprig of parsley and lemon wedges and serve hot with crusty bread and a green salad.
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