Rainbow Paella with Halloumi
Large wide frying pan, knife, chopping board, jam jar with lid (for dressing)
Chop shallots or onion, and In a large non stick frying pan, fry for 5 minutes in olive oil over medium heat.
Add paprika, turmeric, cayenne pepper, and the rice and cook for 2 minutes, to coat evenly.
Add the garlic and cook for a further minute.
Now add the wine and bay leaves, after a minute, add the stock, then simmer gently for about 20 minutes (not stirring) until the liquid is absorbed and rice is tender.
Meanwhile prep the halloumi. and dressing.
Cut the halloumi into strips lengthways approx. 3mm thick. Lightly toast in a dry pan for 3 minutes on each side.
Make the dressing by chopping the coriander finely, adding the oil, lime, salt, and pepper and stir to combine.
Once the rice is cooked, add the edamame peas tomatoes, olives, peppers. Fold in gently and add the halloumi strips. Place the lid on and allow to sit for 5 minutes.
Take the lid off, drizzle with coriander dressing, and serve.
2 tbsp olive oil
4 shallots (or 1 onion)
2 garlic cloves, crushed
2 bay leaves
1/2 tsp paprika
1/2 tsp ground turmeric
1/4 tsp cayenne pepper
150g paella rice
100ml white wine
450ml vegetable stock
1 jar of red peppers, cubed
100g frozen edamame peas, or green peas (defrosted in a bowl of boiling water for 5 mins)
A handful of cherry tomatoes halved
A handful of olives halved (kalamata)
1 pack of halloumi, sliced
1 handful of coriander
50ml olive oil
Juice of half a lime
Salt and pepper