This recipe came from the Vegetarian Bible (Fresh from the garden) cookbook, by Nicola Graimes, (I think) and it’s really delicious! I make it without olives, because frankly, olives, eeewww. I also rarely bother to de-seed the tomato – I just chop it up and throw it in. The turmeric makes this a fantastic bright yellow colour, and it’s incredibly tasty – Yum!
- 2 tbsp olive oil
- 1 tbsp butter
- 1 red onion, chopped
- 1 cup arborio rice
- 1 tsp ground tumeric
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 3 garlic cloves, crushed
- 1 green chili, sliced
- 1 green bell pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 2 3/4 oz baby corn cobs, halved lengthwise (I just use a packet of fresh baby corn from the supermarket)
- 2 tbsp pitted black olives
- 1 large tomato, seeded and diced
- 2 cups vegetable stock
- 1/2 cup unsalted cashews
- 1/2 cup frozen peas
- 2 tbsp chopped parsley
- pinch of cayenne pepper
- salt and pepper
- herbs, to garnish
- 1. Heat the olive oil and butter in a large skillet or paella pan until the butter has melted
- 2. Add the chopped onion to the pan and saute’ over medium heat, stirring constantly, for 2-3 minutes, until the onion has softened.
- 3. Stir in the rice, ground tumeric, ground cumin, chili powder, garlic, sliced chili, bell peppers, corn, black olives, and diced tomato and cook over a medium heat, stirring occasionally, for 1-2 minutes.
- 4. Pour in the stock and bring the mixture to a boil. Reduce the heat and cook, stirring constantly, for 20 minutes.
- 5. Add the cashews and peas and cook, stirring occasionally, for 5 minutes. season to taste with salt and pepper and sprinkle with parsley and cayenne pepper. Transfer to warm serving plates, garnish, and serve immediately.
UPDATE: I’ve just made this and added some chorizo, as a non-veggie version, and it’s DELICIOUS! You could also add in prawns or chicken as well, but I like it with just some chopped chorizo thrown in. YUM!