Rainbow Paella with Halloumi

1 hr

4 Servings

Equipment

Large wide frying pan, knife, chopping board, jam jar with lid (for dressing)

Steps

  • 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.

Ingredients

  • 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

Coriander dressing:

  • 1 handful of coriander

  • 50ml olive oil

  • Juice of half a lime

  • Salt and pepper

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