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!
Serving guide
Choose your portion size.
FRY & SIMMER
Boil a full kettle. Dilute the stock with 350ml [750ml]|#7DA0D7 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 Onion until soft, 4-5 minutes. Add the Garlic, the NOMU rub, and ½ the peppers. Fry until fragrant, 1-2 minutes (shifting occasionally). Stir through the risotto rice until combined, 1-2 minutes. Mix through the cooked 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 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. 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 salad leaves, 5ml [10ml]|#7DA0D7 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 350ml [750ml]|#7DA0D7 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 Onion until soft, 4-5 minutes. Add the Garlic, the NOMU rub, and ½ the peppers. Fry until fragrant, 1-2 minutes (shifting occasionally). Stir through the risotto rice until combined, 1-2 minutes. Mix through the cooked 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 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. 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 salad leaves, 5ml [10ml]|#7DA0D7 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 [1.2L]|#7DA0D7 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 onions until soft, 6-7 minutes. Add the Garlic, the NOMU rub, and ½ the peppers. Fry until fragrant, 2-3 minutes (shifting occasionally). Stir through the risotto rice until combined, 2-3 minutes. Mix through the cooked 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 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. 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 salad leaves, 15ml [20ml]|#7DA0D7 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 [1.2L]|#7DA0D7 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 onions until soft, 6-7 minutes. Add the Garlic, the NOMU rub, and ½ the peppers. Fry until fragrant, 2-3 minutes (shifting occasionally). Stir through the risotto rice until combined, 2-3 minutes. Mix through the cooked 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 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. 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 salad leaves, 15ml [20ml]|#7DA0D7 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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R234.14
for 4 servings · R58.53 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
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Risotto Rice needs 300 mlRisotto Rice 1 kg R89.99 · whole pack (size can't be divided)R89.99
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Halloumi needs 320 gGrilled Halloumi & Roasted Vegetables in a Creamy Tomato Sauce 420 g 420 g at R76.99 · 76% of packR58.66
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Lemon Juice needs 80 mlLemon Juice 500 ml 500 ml at R29.99 · 16% of packR4.80
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
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Piquanté Peppers needs 80 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 20% of packR11.80
Not in the Woolies basket — source these elsewhere:
- NOMU Spanish Rub
Shopping
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Woolies Products in this dish
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 60 minutes.
How many servings does Halloumi Paella provide?
4 servings
What are the main ingredients in Halloumi Paella?
Almonds, Garlic, Halloumi, Lemon Juice, NOMU Spanish Rub, Onion, Pea, Piquanté Peppers, Risotto Rice, Salad Leaves, Tomato, Vegetable Stock
What is the nutritional information of Halloumi Paella?
Calories: 801, Carbs: 92.5 grams, Fat: grams, Protein: 32.9 grams, Sugar: 21.4 grams, Salt: 1775 grams
How do I prepare Halloumi Paella?
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! SOME FRESHNESS: In a bowl, combine the salad leaves, 5ml [10ml]|#7DA0D7 of olive oil, the remaining lemon juice, and seasoning. GOLDEN HALLOUMI: Return the pan to medium heat with a drizzle of oil. Fry the halloumi slabs until crispy and golden, 1-2 minutes per side. Drain on paper towel and cut into bite-sized pieces. 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. TOASTY & NUTTY: Place the 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 350ml [750ml]|#7DA0D7 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 onion until soft, 4-5 minutes. Add the garlic, the NOMU rub, and ½ the peppers. Fry until fragrant, 1-2 minutes (shifting occasionally). Stir through the risotto rice until combined, 1-2 minutes. Mix through the cooked 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.
What should be prepared from my kitchen to make Halloumi Paella?
Almonds, Garlic, Halloumi, Lemon Juice, NOMU Spanish Rub, Onion, Pea, Piquanté Peppers, Risotto Rice, Salad Leaves, Tomato, Vegetable Stock
How many calories does Halloumi Paella have?
801 calories
How much fat content does Halloumi Paella have?
grams