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Growing Chefs! Ontario Barley Paella with Shrimp, Sausage, and Saffron

Barley Paella with Shrimp, Sausage, and Saffron

“This twist on the classic Spanish dish uses barley instead of rice for a nutty texture and hearty flavour. Tender shrimp, savory sausage and aromatic saffron create a festive, colorful one-pan meal that’s perfect for sharing. This dish is both comforting and visually impressive”
Difficulty
Intermediate
Yield
Serves 6-8
Ingredients
2 tablespoons olive oil1 small onion, finely chopped1 red bell pepper, diced2 cloves garlic, minced1 teaspoon smoked paprika1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water1 1/2 cups pearl barley, rinsed4 cups chicken or vegetable stock1 cup diced tomatoes (fresh or canned)1 cup frozen peas250 grams cooked sausage, sliced400 grams raw shrimp, peeled and deveined Salt to taste Pepper to taste Fresh parsley, chopped, for garnish Lemon wedges, for serving
Equipment
Measuring cupsMeasuring spoonsChef's knifeCutting boardLarge deep skillet or paella panWooden spoonBowls various sizesMedium potDish towelTasting spoons

Directions

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Soak the saffron threads in warm water for 5 – 10 minutes to release their flavor and color.

Chop the onion, bell pepper, and garlic. Slice the cooked sausage and set aside. Rinse the barley under cold water.

Measure out the stock, tomatoes, and peas. Peel and devein the shrimp if not already done.

Get Cooking!

Heat olive oil in a large skillet or paella pan over medium heat. Sauté onion, bell pepper, and garlic until softened and fragrant, about 3 – 4 minutes. Stir in smoked paprika and the saffron with its soaking water.

Add the barley and stir to coat with the aromatics. Pour in the stock and diced tomatoes, then bring to a gentle simmer. Cook uncovered for about 25 minutes, stirring occasionally, until the barley is tender and most of the liquid has been absorbed.

Add the peas and sliced sausage to the pan, stirring to combine. Nestle the shrimp into the mixture and cook for 4 – 6 minutes until the shrimp are pink and cooked through. Season with salt and pepper to taste.

Garnish with chopped parsley and serve with lemon wedges on the side.