2 tbsp olive oil
1 tbsp butter
1 red onion, chopped
150g arborio rice
1 tsp turmeric
1 tsp ground cumin
1/2 tsp chilli powder
3 garlic cloves, crushed
1 fresh green chilli, deseeded and sliced
1 green pepper, deseeded and diced
1 red pepper, deseeded and diced
85g baby sweetcorn cobs, halved lengthways
2 tbsp stoned black olives
1 large tomato, deseeded and diced
450ml vegetable stock
85g unsalted cashew nuts
55g frozen peas
2 tbsp chopped fresh parsley
pinch of cayenne pepper
salt and pepper
fresh herbs, to garnish
Heat the olive oil and butter in a large frying pan or paella pan until the butter has melted.
Add the onion and cook over a medium heat, stirring constantly, for 2-3 minutes until softened.
Stir in the rice, turmeric, cumin, chilli powder, garlic, sliced chilli, green and red peppers, corn cobs, olives and tomato and cook over a medium hat, stirring occasionally, for 1-2 minutes.
Pour in the stock and bring the mixture to the boil. Reduce the heat and cook gently, stirring constantly, for a further 20 minutes.
Add the cashew nuts and peas and continue to cook, stirring occasionally, for a further 5 minutes. Season to taste with salt and pepper and add the chopped fresh parsley and a pinch of cayenne pepper. Transfer the paella to warm serving plates, garnish with fresh herbs and serve immediately.
As I have zero tolerance for any kind of spicy heat (including, embarrassingly, black pepper) I excluded the chilli powder and green chilli, leaving this really delicious! I loved the colour it got from the cumin and turmeric - without it also being hot!