Try this: Spanish beef and pearl barley paella
Rethink the way you do paella with this beef and pearl barley variation.
Preparation time: 20 minutes
Cook time: 55 minutes
Ingredients
- 600 g beef blade (steak or roast), trimmed of fat, 2cm diced
- 1 tbsp smoked paprika
- 4 silverbeet stems, finely diced
- 1 red capsicum, finely diced
- 1 green capsicum, finely diced
- ½ cup pearl barley
- 1 head garlic, sliced in half horizontally
- 6 sprigs thyme
- 1 pinch saffron, soaked in 1 tbsp hot water
- 500 ml salt reduced beef stock
- 1 bunch silverbeet leaves, shredded
Method:
- Drizzle oil over beef in a bowl and toss to coat. Place a 30cm paella pan, frying pan or cast iron casserole dish over high heat and brown beef. Add paprika and stir to coat the beef.
- Add diced silverbeet stems, capsicum, pearl barley, garlic, thyme, saffron and stock and bring to the boil, reduce heat to low, cover and simmer for 45 minutes or until beef and pearl barley are tender. If liquid reduces too much add a little water to keep the beef moist.
- Add shredded silverbeet leaves in the last 2 minutes of cooking, or steam separately and serve paella on top of silverbeet.
This recipe was provided by Australian Beef.
