Black Barley Paella

Menu Part: 
Entree
Cuisine Type: 
Spanish
Serves: 
5

Chef-owner Chris Bybee
Sublime Catering
Longmont, Colo.

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.

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.

More From FoodService Director

Industry News & Opinion

Regional School Unit 17 in Belfast, Maine, is banning straws beginning on Monday, the Penbay Pilot reports.

The ban was put into action by a student group and the district’s foodservice director. Over the years, the district has also phased out plastic utensils and plans to completely eliminate foam food trays this upcoming school year.

Director of Food Services Perley Martin told the Penbay Pilot that the district’s foodservice budget has not increased as a result of the transition to more eco-friendly materials, due to the fact the change was made slowly.

The...

Industry News & Opinion

School districts in Jefferson, Oswego, and St. Lawrence counties in New York will be expanding their farm-to-school programs as the result of new funding, Watertown Daily Times reports.

The expansions will be made possible by the Seeds for Success program, which awarded grants to seven school districts last year to begin farm-to-school programs. This year, it will provide $5,000 grants to an additional 19 districts to either start or expand their local food efforts.

One of the grant recipients said it will use the funds to add additional gardens and expand its composting...

Industry News & Opinion

Aramark has begun using a new system to track, purchase and report on its sustainable practices.

The system, named Open Fields, allows foodservice vendors to create and monitor their own sustainability programs. Users can run their own metrics on various sustainability initiatives based on factors such as location, product, spend, attribute, farm/vendor, miles to location and distributor. Managers can also generate reports on their organization’s sustainable purchases.

Aramark says it’s using the software to track its sustainable purchases of products that are Fair Trade...

Industry News & Opinion

Columbia Public Schools in Columbia, Mo., has introduced a farm-to-school coordinator position for its new farm-to-school program , the Missourian reports .

The district partnered with the Columbia Center for Urban Agriculture to create the role, which is intended to help about 1,000 third- through fifth-graders eat more fruits and vegetables. The coordinator will be in charge of arranging student field trips to the Center’s farm as well as writing and planning a curriculum and activities for students.

The Center will provide around $42,000 for the position, and the...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code