Black-Barley Paella

Serves: 
5

Using black barley instead of rice to make paella is an inspired way to introduce customers to new grains. Plus, the barley makes a colorful contrast to the shellfish, vegetables and other ingredients in this one-dish entree.

Ingredients

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

Optional:
1/3 cup chopped Italian parsley
5 croutons or breadsticks

Steps

  1. Heat chicken stock and wine to a boil.
  2. 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.
  3. 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.
  4. Cover paella pan tightly with aluminum foil; cook 35 min. until barley is tender.
  5. 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.
  6. For service, spoon into individual serving bowls; garnish with parsley and crisp crouton or breadstick.
Source: Chef Chris Bybee, Sublime Catering, Longmont, CO & Photo courtesy of Indian Harvest/Rob Yuretich

More From FoodService Director

Managing Your Business
pizza toppings

When the FoodService Director editors first started tossing around the idea of an “influencers” issue, our minds immediately turned to, well, foodservice directors. After all, so much of the learning in this industry is a peer-to-peer experience, and it’s your influence that inspires the content in every single issue of this magazine.

Then we imagined the massive infighting that would occur if we tried to whittle ourselves down to a list of just 20 influential operators and thought better of it. There’s already enough arguing for us to do about which pizza toppings are best (...

Ideas and Innovation
granola bars

Where possible, we make grab-and-go items reimbursable. For example, if we’re serving a fruit and milk smoothie, we let students take a granola bar or other grain component to make it count as a meal.

Ideas and Innovation
unsung heroes graphic

Febin Bellamy, a senior at Georgetown University, is the founder of Unsung Heroes, a nonprofit that features service workers on college campuses in man-on-the-street-style Facebook interviews. This year, Bellamy is working with a dozen schools to launch their own chapters of the storytelling platform. Here’s what he’s learned about staff shoutouts.

Q: Why did you decide to start Unsung Heroes?

A: One day I started a conversation with a custodial worker in the business school that I would see all the time. I learned that we had a lot of similarities; for instance, we both wanted to...

Ideas and Innovation
bolognese sauce

We’re trying to bring scratch cooking to all the elementary schools, but we’re taking it dish by dish. Right now, we satellite a lot of the dishes out. This month we made a Bolognese from scratch, and went to each of the schools to talk to them about the process and see if they could implement it. It helps us find out the hurdles and what they are going to need to make it work.

FSD Resources