Halloumi steals the show as the star of this vegetarian paella! Served with slow-cooked risotto rice in vegetable stock with onions, Spanish spices, garlic, and piquanté peppers. Finished off with a green salad, lemon juice, and toasted almonds. Curtains up!
Halloumi Paella
Halloumi Paella
with risotto rice & piquanté peppers
Hands on Time: 30 - 55 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Almonds
- Cooked Chopped Tomato
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Halloumi
- Lemon Juice
- NOMU Spanish Rub
- Onion
- Onions
- Peas
- Piquanté Peppers
- Risotto Rice
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
- Paper Towel
FRY & SIMMER
Boil a full kettle. Dilute the stock with 350ml of boiling water and set aside. Place a pan (large enough for the paella) over medium heat with a drizzle of oil. When hot, fry the diced Onion until soft, 4-5 minutes. Add the grated garlic, the NOMU rub, and ½ the drained peppers. Fry until fragrant, 1-2 minutes (shifting occasionally). Stir through the risotto rice until combined, 1-2 minutes. Mix through the cooked chopped tomatoes and slowly add in the diluted stock. Bring to a boil, reduce the heat to low, and gently simmer until the rice is al dente and all the stock has been absorbed, 15-20 minutes.
TOASTY & NUTTY
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ZESTY Peas
Once the paella is cooked, add ½ the lemon juice (to taste) and season. Remove from the heat and stir through the Peas. Cover with tinfoil and allow the paella to steam, 5-8 minutes.
GOLDEN Halloumi
Return the pan to medium heat with a drizzle of oil. When hot, fry the Halloumi slabs until crispy and golden, 1-2 minutes per side. Drain on paper towel and cut into bite-sized pieces.
SOME FRESHNESS
In a bowl, combine the rinsed green leaves, 5ml of olive oil, the remaining lemon juice, and seasoning.
INDULGE
Dish up your Veggie paella. Scatter over the golden Halloumi and serve the dressed leaves alongside. Garnish with the remaining peppers and the toasted almonds. Enjoy, Chef!
FRY & SIMMER
Boil a full kettle. Dilute the stock with 700ml of boiling water and set aside. Place a pan (large enough for the paella) over medium heat with a drizzle of oil. When hot, fry the diced Onion until soft, 4-5 minutes. Add the grated garlic, the NOMU rub, and ½ the drained peppers. Fry until fragrant, 1-2 minutes (shifting occasionally). Stir through the risotto rice until combined, 1-2 minutes. Mix through the cooked chopped tomatoes and slowly add in the diluted stock. Bring to a boil, reduce the heat to low, and gently simmer until the rice is al dente and all the stock has been absorbed, 15-20 minutes.
TOASTY & NUTTY
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ZESTY Peas
Once the paella is cooked, add ½ the lemon juice (to taste) and season. Remove from the heat and stir through the Peas. Cover with tinfoil and allow the paella to steam, 5-8 minutes.
GOLDEN Halloumi
Return the pan to medium heat with a drizzle of oil. When hot, fry the Halloumi slabs until crispy and golden, 1-2 minutes per side. Drain on paper towel and cut into bite-sized pieces.
SOME FRESHNESS
In a bowl, combine the rinsed green leaves, 10ml of olive oil, the remaining lemon juice, and seasoning.
INDULGE
Dish up your Veggie paella. Scatter over the golden Halloumi and serve the dressed leaves alongside. Garnish with the remaining peppers and the toasted almonds. Enjoy, Chef!
FRY & SIMMER
Boil a full kettle. Dilute the stock with 900ml of boiling water and set aside. Place a pan (large enough for the paella) over medium heat with a drizzle of oil. When hot, fry the diced Onions until soft, 6-7 minutes. Add the grated garlic, the NOMU rub, and 1⁄2 the drained peppers. Fry until fragrant, 2-3 minutes (shifting occasionally). Stir through the risotto rice until combined, 2-3 minutes. Mix through the cooked chopped tomatoes and slowly add in the diluted stock. Bring to a boil, reduce the heat to low, and gently simmer until the rice is al dente and all the stock has been absorbed, 20-25 minutes.
TOASTY & NUTTY
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ZESTY Peas
Once the paella is cooked, add ½ the lemon juice (to taste) and season. Remove from the heat and stir through the Peas. Cover with tinfoil and allow the paella to steam, 5-8 minutes.
GOLDEN Halloumi
Return the pan to medium heat with a drizzle of oil. When hot, fry the Halloumi slabs until crispy and golden, 1-2 minutes per side. Drain on paper towel and cut into bite-sized pieces.
SOME FRESHNESS
In a bowl, combine the rinsed green leaves, 15ml of olive oil, the remaining lemon juice, and seasoning.
INDULGE
Dish up your Veggie paella. Scatter over the golden Halloumi and serve the dressed leaves alongside. Garnish with the remaining peppers and the toasted almonds. Enjoy, Chef!
FRY & SIMMER
Boil a full kettle. Dilute the stock with 1,2L of boiling water and set aside. Place a pan (large enough for the paella) over medium heat with a drizzle of oil. When hot, fry the diced Onions until soft, 6-7 minutes. Add the grated garlic, the NOMU rub, and ½ the drained peppers. Fry until fragrant, 2-3 minutes (shifting occasionally). Stir through the risotto rice until combined, 2-3 minutes. Mix through the cooked chopped tomatoes and slowly add in the diluted stock. Bring to a boil, reduce the heat to low, and gently simmer until the rice is al dente and all the stock has been absorbed, 20-25 minutes.
TOASTY & NUTTY
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ZESTY Peas
Once the paella is cooked, add ½ the lemon juice (to taste) and season. Remove from the heat and stir through the Peas. Cover with tinfoil and allow the paella to steam, 5-8 minutes.
GOLDEN Halloumi
Return the pan to medium heat with a drizzle of oil. When hot, fry the Halloumi slabs until crispy and golden, 1-2 minutes per side. Drain on paper towel and cut into bite-sized pieces.
SOME FRESHNESS
In a bowl, combine the rinsed green leaves, 20ml of olive oil, the remaining lemon juice, and seasoning.
INDULGE
Dish up your Veggie paella. Scatter over the golden Halloumi and serve the dressed leaves alongside. Garnish with the remaining peppers and the toasted almonds. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Halloumi Paella?
The preparation time for Halloumi Paella with risotto rice & piquanté peppers is between 30 and 55 minutes.
What is the total time required to make Halloumi Paella with risotto rice & piquanté peppers?
The total time required to make Halloumi Paella with risotto rice & piquanté peppers is between 45 and 65 minutes.
How many servings does Halloumi Paella provide?
4 servings
What are the main ingredients in Halloumi Paella?
Almonds, Cooked Chopped Tomato, Garlic Clove, Garlic Cloves, Green Leaves, Halloumi, Lemon Juice, NOMU Spanish Rub, Onion, Onions, Peas, Piquanté Peppers, Risotto Rice, Vegetable Stock
What is the nutritional information of Halloumi Paella?
Calories: 802, Carbs: 92 grams, Fat: grams, Protein: 33.2 grams, Sugar: 21 grams, Salt: 1789 grams
How do I prepare Halloumi Paella?
ZESTY PEAS: Once the paella is cooked, add ½ the lemon juice (to taste) and season. Remove from the heat and stir through the peas. Cover with tinfoil and allow the paella to steam, 5-8 minutes. SOME FRESHNESS: In a bowl, combine the rinsed green leaves, 10ml of olive oil, the remaining lemon juice, and seasoning. INDULGE: Dish up your veggie paella. Scatter over the golden halloumi and serve the dressed leaves alongside. Garnish with the remaining peppers and the toasted almonds. Enjoy, Chef! TOASTY & NUTTY: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. FRY & SIMMER: Boil a full kettle. Dilute the stock with 700ml of boiling water and set aside. Place a pan (large enough for the paella) over medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes. Add the grated garlic, the NOMU rub, and ½ the drained peppers. Fry until fragrant, 1-2 minutes (shifting occasionally). Stir through the risotto rice until combined, 1-2 minutes. Mix through the cooked chopped tomatoes and slowly add in the diluted stock. Bring to a boil, reduce the heat to low, and gently simmer until the rice is al dente and all the stock has been absorbed, 15-20 minutes. GOLDEN HALLOUMI: Return the pan to medium heat with a drizzle of oil. When hot, fry the halloumi slabs until crispy and golden, 1-2 minutes per side. Drain on paper towel and cut into bite-sized pieces.
What should be prepared from my kitchen to make Halloumi Paella?
Almonds, Cooked Chopped Tomato, Garlic Clove, Garlic Cloves, Green Leaves, Halloumi, Lemon Juice, NOMU Spanish Rub, Onion, Onions, Peas, Piquanté Peppers, Risotto Rice, Vegetable Stock
How many calories does Halloumi Paella have?
802 calories
How much fat content does Halloumi Paella have?
grams
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