Shrimp and Chicken Black Barley Paella

Chris Bybee, chef and owner of Sublime Catering in Boulder, Colo., gave Spain’s cherished national dish a whole-grain spin with Indian Harvest’s Black Barley. Our barley has its bran layer intact, and cooks up to a glossy, rich, black sheen.

Indian Harvest Products Used

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Ingredients

  • 3 c. chicken stock
  • 1½ c. white wine
  • 2 T. extra-virgin olive oil
  • 1 lb. boneless chicken thighs, diced
  • 1 small yellow onion, chopped
  • 2 cloves garlic, finely chopped
  • ½ red bell pepper, seeded, ribbed and thinly sliced
  • ½ green bell pepper, seeded, ribbed and thinly sliced
  • ½ t. Spanish saffron
  • 1 bay leaf
  • 2 links dry-cured Spanish chorizo, sliced
  • 8 oz. uncooked Indian Harvest Black Barley
  • 10 oz. canned diced tomato
  • 2 T. tomato paste
  • ½ lb. raw peeled shrimp
  • ½ lb. mussels
  • ¾ c. peas, fresh or frozen
  • Salt and pepper, to taste
  • 1/3 c. chopped Italian parsley
  • Lemon wedges, as needed


 

Directions

  1. Heat the chicken stock and wine until boiling.
  2. In a separate large saucepan or paella pan over medium-high heat, heat the oil and add the chicken. Sear for 2 minutes.
  3. To the pan, add onion, garlic, bell pepper, saffron, bay leaf and chorizo. Cook for 6 minutes or until vegetables are soft and the chorizo is browned.
  4. Stir in black barley, tomato and tomato paste until well mixed. Cook for 5 minutes.
  5. Add boiling chicken stock a little at a time, stirring each addition constantly until the stock is almost absorbed.
  6. Cover the paella pan with aluminum foil. Cook for 35 minutes until the barley is tender.
  7. Add the shrimp, mussels and peas and let cook, covered, for an additional 5 to 7 minutes.
  8. Discard the bay leaf. Dish paella into individual bowls and garnish with chopped parsley and lemon wedges.