Chef-owner Chris Bybee
Using black barley instead of rice in this paella recipe is a smart way to introduce customers to a grain that may be less familiar. In terms of presentation, the barley makes a colorful contrast to the shellfish, chicken, vegetables and other ingredients in this one-dish entree.
3 cups chicken stock
1 1/2 cups white wine
2 tbsp. extra virgin olive oil
1 lb. boneless chicken thighs, diced
1 small yellow onion, chopped
2 cloves garlic, finely chopped
1/2 red bell pepper, seeded, ribbed and thinly sliced
1/2 green pepper, seeded, ribbed and thinly sliced
1/2 tsp. Spanish saffron
1 bay leaf
2 links dry-cured chorizo sausage, sliced
8 oz. black barley
10 oz. diced canned tomato
2 tbsp. tomato paste
1/2 lb. raw peeled shrimp
1/2 lb. mussels
3/4 cup peas, fresh or frozen
Salt and pepper, to taste
1/3 cup chopped Italian parsley
5 croutons or breadsticks
- Heat chicken stock and wine to a boil.
- Meanwhile, in a large, deep skillet or paella pan over med.-high heat, heat oil; add chicken thighs. Sear for 2 min. Add onion, garlic, bell pepper, saffron, bay leaf and chorizo. Cook 6 min. or until vegetables are soft and chorizo is browned.
- Stir in black barley, diced tomato and tomato paste until well mixed; cook 5 min. Add boiling chicken stock, a little at a time, stirring constantly after each addition until stock is almost absorbed.
- Cover paella pan tightly with aluminum foil; cook 35 min. until barley is tender.
- Add shrimp, mussels and peas to barley mixture and let cook, covered, for 5 to 7 min. longer. Adjust seasoning with salt and pepper and discard bay leaf.
- For service, spoon into individual serving bowls; garnish with parsley and crisp crouton or breadstick.