A culinary adventure awaits you with our Vegetable Paella with Cashews. This delicious twist on the classic Spanish dish is not only a feast for the senses but also a true nutritional bomb. With colorful vegetables, crunchy cashews, and aromatic spices, this recipe brings color and flavor to your plate. Perfect for gourmets and amateur cooks looking to discover new dishes.
Paella originated in the Valencia region on Spain's Mediterranean coast. Originally a simple peasant dish cooked in a single pan over an open fire, paella has evolved over the centuries into a symbol of Spanish cuisine. Our Vegetable Paella offers a modern interpretation of this classic dish, forgoing meat and fish in favor of a variety of vegetables and spices.
Working time: 20 minutes
Total time: 20 minutes
Ingredients for 4 servings
- 2 tablespoons olive oil
- 1 tbsp butter
- 1 red onion, chopped
- 150 g Arborio rice (risotto rice)
- 1 tsp turmeric
- 1 tsp cumin
- ½ tsp chili powder
- 3 garlic cloves, pressed
- 1 chili pepper (or a pinch of hot chili powder)
- 2 bell peppers (red and green), diced
- 75 g baby corn, halved lengthwise
- 10 black olives, pitted
- 1 large tomato, deseeded and diced
- 450 ml vegetable stock
- 75 g unsalted cashews
- 25 g frozen peas
- 2 tbsp chopped parsley
- 1 pinch of cayenne pepper
- salt and pepper
preparation
- Preparation and frying: Melt the oil and butter in a large skillet or wok over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.
- Add vegetables and spices: Add the Arborio rice, turmeric, cumin, chili powder, garlic, chili pepper, paprika, corn, olives, and diced tomato to the pan. Mix everything well and simmer for 3-4 minutes until the spices release their fragrance and the vegetables are lightly cooked.
- Simmer: Add the vegetable stock and bring to a boil. Once boiling, reduce the heat and simmer the vegetables, stirring occasionally, for about 20 minutes, until the rice is tender and the liquid has been absorbed.
- Final touch: Add the cashews and frozen peas and simmer for another 5 minutes. Stir occasionally to prevent burning. Season with salt, pepper, and cayenne pepper to taste.
Tips & Variations
- Adjustments: You can Adapt the recipe to your liking. For example, replace the peppers with zucchini or eggplant for a seasonal twist.
- Using up leftovers: Leftover paella can be used the next day as a filling for peppers or tomatoes. Simply fill hollowed-out vegetables with the paella and bake in the oven.
- Side dishes: Serve the paella with a fresh green salad and a slice of lemon to intensify the flavors.
Serving suggestion
For a particularly attractive presentation, we recommend serving the vegetable paella in the stylish Misty Cliff bowl from Springlane.Garnish Garnish the dish with freshly chopped parsley and a few extra cashews for a crisp contrast. A glass of refreshing mineral water with a slice of lemon completes the culinary experience.
Conclusion
This vegetable paella with cashew nuts is a real treat and brings Mediterranean flair to your Kitchen. With simple ingredients and quick preparation, this dish is ideal for a healthy and delicious dinner. Prepare the paella in a Springlane cast iron skillet to bring out the best flavors and ensure even cooking.
Try it out and let Be inspired by the variety of flavors!
Experience the joy of cooking and share this recipe with friends and family. Your enthusiasm for new culinary adventures will surely inspire others to try and enjoy vegetable paella for themselves.
Enjoy cooking and Buen Provecho!
