Barley Paella

Start to finish: about 1 hour

Prep time:  15 min

Serves: 4-6


You need

11/2 cups pearl barley

1 Chorizo, sliced

3 Chicken thighs, chopped

1 large onion, chopped

4 garlic cloves, crushed

1/2 tsp crumbled saffron

1 tsp cayenne pepper

4 cups chicken stock

2 tomatoes, diced

3 handfuls baby spinach leaves

12 peeled and deveined large raw prawns

1/2 cup sliced fennel

2 tbs lemon juice

1/4 cup chopped parsley

2 tbs fennel fronds (optional)


What to do

Rinse barley and boil in water for 15 minutes.

Heat pan, add chorizo and chicken, and brown all over.

Push to the side of the pan.  Add onion, garlic, saffron and cayenne.  Cook until onion is soft.  Add barley, tomatoes and stock.  Simmer gently for about 10 min.

Add spinach, prawns and fennel.  Cook until prawns turn pink.  Add lemon juice and serve sprinkled with parsley and fennel fronds.



Saffron is a very expensive spice and is a traditional ingredient in paella.  1/2-1 tsp turmeric can be substituted.

To make a seafood paella, omit chorizo and chicken and add squid, tiny clams and flaked firm white fish.

Posted in: All Recipes

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