What are the main ingredients in Halloumi Paella?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tinfoil, Paper Towel

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tinfoil, Paper Towel

Halloumi Paella

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

with risotto rice & piquanté peppers

Hands on Time: 30 - 55 minutes

Overall Time: 45 - 65 minutes

Download the Recipe for 2

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

Serves 1

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!

Vegetable Stock - 5ml
Onion - 1
Garlic Clove - 1
NOMU Spanish Rub - 10ml
Piquanté Peppers - 20g
Risotto Rice - 75ml
Cooked Chopped Tomato - 100g
Almonds - 10g
Lemon Juice - 15ml
Peas - 50g
Halloumi - 80g
Green Leaves - 20g

Download the Recipe

Serves 2

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!

Vegetable Stock - 10ml
Onion - 1
Garlic Clove - 1
NOMU Spanish Rub - 20ml
Piquanté Peppers - 40g
Risotto Rice - 150ml
Cooked Chopped Tomato - 200g
Almonds - 20g
Lemon Juice - 30ml
Peas - 100g
Halloumi - 160g
Green Leaves - 40g

Download the Recipe

Serves 3

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!

Vegetable Stock - 15ml
Onions - 2
Garlic Cloves - 2
NOMU Spanish Rub - 30ml
Piquanté Peppers - 60g
Risotto Rice - 225ml
Cooked Chopped Tomato - 300g
Almonds - 30g
Lemon Juice - 45ml
Peas - 150g
Halloumi - 240g
Green Leaves - 60g

Download the Recipe

Serves 4

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!