Very easy to make, uses in season vegetables, full of flavour, delicious aromas, filling and nutritious.
Warm saute pan over medium heat drizzle with olive oil and add Chorizo and salami, lightly brown.
Add onion, garlic and celery, saute until onion just soft
Add tomatoes, capsicum and mushrooms. Stir well
Turn heat down to a steady simmer, place all cabbage over entire contents of pan, sprinkle powdered stock and Paella Spice blend over cabbage, pour water over that. Place lid on top, vent closed and simmer for 5 minutes. (Saute Pan will look very full, trust me, the cabbage wilts right down)
Add all zucchini and gently mix through. Replace lid, vents open and simmer further 10 minutes
Ladle into bowls and place fetta on top, crusty toasted baguette on the side with a drizzle of garlic oil. Enjoy!
Can be reheated next day, add a cup of water and a tablespoon of tomato paste if all liquid absorbed overnight. Simmer 10 minutes to heat through thoroughly prior to serving.
Ps Remember to also rough chop the shaved salami prior to cooking!