Daphene Oz's Shrimp Paella
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- 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)
- 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.
- Heat oil in a large pan or skillet over medium heat and cook onoion until softened, 5 minutes.
- Add peppers and fennel. Cook until vegetables soften, 5 minutes. Add garlic and cook 1 minute.
- 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.
- 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.
- 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.
This recipe is a personal recipe added by JenniferB08 and has not been tested or endorsed by MyRecipes.
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Daphene Oz's Shrimp Paella Recipe at a Glance
- COURSE: Main Dishes