Daphene Oz's Shrimp Paella |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 cup(s) pearl barley |
3 cup(s) water |
3 tablespoon(s) extra virgin olive oil |
1 onion medium |
1 cup(s) thin red pepper strips |
1 cup(s) thin yellow pepper strips |
1 fennel bulb in strips small, remove stalks |
3 clove(s) garlic crushed |
2 bay leaves |
1/2 teaspoon(s) smoked paprika |
1/2 teaspoon(s) ground tumeric |
1/4 teaspoon(s) cayenne pepper |
1 pinch(s) saffron |
2 1/4 cup(s) vegetable stock hot |
1/2 teaspoon(s) salt |
3/4 pound(s) shelled deveined shrimp large (about 16) |
1 cup(s) peas fresh or frozen |
1 cup(s) cherry or grape tomatoes |
6 marinated artichoke hearts drained and quartered (about 1 cup) |
15 kalamata olives halved (1/4 cup) |
Directions:
1. Bring barley and water to a boil in a small saucepan. Cover and boil for 2 more minutes. Turn off heat. Let sit, covered, for an hour, until water is absorbed.
2. Heat oil in a large pan or skillet over medium heat and cook onoion until softened, 5 minutes.
3. Add peppers and fennel. Cook until vegetables soften, 5 minutes. Add garlic and cook 1 minute.
4. Add bay leaves, apprika, tumeric and cayenne. Mix in barley and cook for 2 minutes. Add vinegar, saffron, 2 cups stock and salt. Bring to a vigerous simmer.
5. Stir and cook until liquid reduces by half, 5 minutes. Reduce heat and simmer until most liquid is absorbed, 15 to 20 minutes. Remove bay leaves and discard.
6. Stir in shrimp, peas, tomatoes, artichokes, olives and remaining 1/4 cup stock. Simmer for 2 minutes, then turn off heat. Cover tightly and let rest 10 minutes until shrimp are just cooked through. Divide among bowls and serve.
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