Cashew nut paella recipe

• 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.

saffron strands, olive oil, onion, garlic, red pepper, carrot, paella rice, mushrooms, nuts, salt, frozen peas, thyme, tomatoes, paprika, parsley, bread

Taken from www.lovefood.com/guide/recipes/20517/cashew-nut-paella-recipe (may not work)