Barley Paella with or without Shellfish

Weekly Recipe: 
NonWeekly

2 1⁄2 cups water (2 cups for cooking barley, 1⁄2 cup for shellfish)

1 onion, small (chopped)

2 1⁄2 tablespoons olive oil

1 cup peas (fresh or frozen)

1⁄2 red pepper, fresh, large (sliced into thin rings)

1⁄2 cup roast peppers, jar or fresh roasted (sliced into 1-inch-wide strips)

1 cup artichoke hearts (quartered)

1 tablespoon capers

1 cup white wine (split: half for cooking barley, half for cooking shellfish)

1⁄4 cup green olives (pitted and chopped)

1 teaspoon smoked paprika

1⁄2 teaspoon turmeric

1⁄2 teaspoon saffron (optional)

1⁄2 cup fresh parsley (chopped)

1 cup chickpeas, cooked (optional)

8 shrimp, medium-large (deveined, tail on, optional)

8 mussels (optional)

8 clams (optional)

2 cloves garlic

Bay leaf

1 cup barley, pearled

Rinse barley until water is no longer cloudy and runs clear. Set aside to drain. Heat an ovenproof pan over medium heat. Add olive oil, chopped onion, and red pepper rings. Sauté for a few minutes. Remove pepper rings.

Add rinsed barley to the pan and sauté for about five minutes, stirring regularly and making sure that barley does not burn or stick to bottom of pan. Add turmeric and saffron and then water to the hot barley. Stir until the yellow color of the spice is dispersed through the pan. Cover, lower heat, and cook for 25 minutes. While the barley is cooking on the stove top, preheat oven to 350.

Blend smoked paprika with chopped roasted peppers, peas, and chickpeas (if desired), add white wine, gently blend into the barley. Layer red pepper rings, artichoke quarters, and chopped olives on top of barley. Cover and bake in oven for 15 to 20 minutes.

From Vegan Paella to Paella with Shellfish

In a separate pan, heat oil, and then add garlic. Cook for only a minute or two, making sure that the garlic does not brown. Add wine, water, and bay leaf. Bring to a boil. Add shrimp, mussels, and clams. Remove from heat.

Add the shellfish at the same time you add vegetables. Pour liquid from the shellfish cooking over the barley. Finish by layering in red pepper rings, artichoke quarters, and chopped olives. Recipe courtesy of kardeanutrition.com.