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)


  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.
March 2012

This recipe is a personal recipe added by JenniferB08 and has not been tested or endorsed by MyRecipes.

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