(All measurements in British Imperial)
• 2tbsp Olive Oil
• 1tbsp Butter
• 1 Red Onion, chopped.
> Lightly fry (just soft, no more) in a big frying pan
• 5.5oz Arborio/Paella Rice
• 1tsp Ground Turmeric
• 1tsp Ground Cumin
• 0.5tsp Chilli Powder
• 3 Garlic Cloves, crushed
• 1 Chilli, finely diced
> Stir in, then immediately:
• 2 Red Peppers, diced
• 2.75oz Baby Corn Cobs, halved longwise
• 20 Pitted Black Olives
• 1 Beef Tomato, seeded & diced
> Stir in, continue to fry for 2 minutes.
• 15floz Boiling Water
• 1 Veg Stock Cube, crumbled
{pre-mix these two (fork works best)}
> Pour into pan with veg, bring to boil then simmer for 20 mins. Stir it every 3mins.
• 2.75oz Unsalted Cashew Nuts
• 1oz Frozen Peas
• pinch of Cayenne Pepper
• shake of Chopped Parsley
> Stir in, continue to cook for 5mins.
Dinner Time!
• 2tbsp Olive Oil
• 1tbsp Butter
• 1 Red Onion, chopped.
> Lightly fry (just soft, no more) in a big frying pan
• 5.5oz Arborio/Paella Rice
• 1tsp Ground Turmeric
• 1tsp Ground Cumin
• 0.5tsp Chilli Powder
• 3 Garlic Cloves, crushed
• 1 Chilli, finely diced
> Stir in, then immediately:
• 2 Red Peppers, diced
• 2.75oz Baby Corn Cobs, halved longwise
• 20 Pitted Black Olives
• 1 Beef Tomato, seeded & diced
> Stir in, continue to fry for 2 minutes.
• 15floz Boiling Water
• 1 Veg Stock Cube, crumbled
{pre-mix these two (fork works best)}
> Pour into pan with veg, bring to boil then simmer for 20 mins. Stir it every 3mins.
• 2.75oz Unsalted Cashew Nuts
• 1oz Frozen Peas
• pinch of Cayenne Pepper
• shake of Chopped Parsley
> Stir in, continue to cook for 5mins.
Dinner Time!
