Paella Valenciana (Riceless)


1 lb. Shrimp (41/50) peeled and deveined
1 lb. Sea Scallops
1 1/2 lbs. Skinless Bone-in Chicken thighs
3 Chicken tenderloin strips or 1 Chicken breast (cubed)
1/4 cup White Wine (optional)
4 cups Chicken Stock + 4 cups Water
1 can Diced Tomatoes (No Salt added)
1 lb. Pearled Barley (about 3 cups dry) Rinsed until water runs clear
1 Sweet Onion (sliced)
1/2 Red Bell Pepper (thinly sliced)
1/2 cup Frozen Peas & Carrots (optional)
3 cloves of garlic (minced)
1/2 tsp. Dried Thyme
1/4 tsp. Ground Annatto (Achiote)
1/2 tsp. Spanish Paprika
1 envelope Goya Sazon Ajo y Cebolla
Pinch of Saffron threads
1 tbsp. Flat Leaf Parsley (chopped)
2 tbsp. Extra Virgin Olive Oil
Salt and Pepper to taste

Season your shrimp, scallops and chicken with salt and pepper.  In a sauce pan, bring the chicken stock and water to a simmer and keep warm.  Meanwhile, in a wide and somewhat shallow casserole or a paella pan, heat your olive oil.  Once ready, sear your scallops, then shrimp and then chicken tenderloins, moving each item to a plate after searing. Now cook the chicken thighs for about 10 to 15 minutes or until almost cooked through.  Move to the plate with the rest.
Add your onions, peppers and garlic and saute for 2 minutes.  Deglaze with the white wine, once the wine has reduced by half, add the diced tomatoes, the barley and the spices.  Reduce the heat to medium-high and add the stock a cup at a time and stirring frequently.  Continue adding more when the mixture has absorbed most of the liquid.   After about 20 minutes add all the chicken and any juices that may be in the plate.  Add more stock if needed and cover for 10 minutes.  Remove cover and stir, add any stock you may have left and continue to cook uncovered until liquid is almost completely absorbed.  At this point check for seasoning and add salt and pepper to taste.  Add your seafood, parsley and peas and carrots and cook for an additional 5 minutes.

I know this seems like a lot of food, but I have a family of 8 to feed.  This amount fed everyone and we had maybe 2 servings worth of left overs.

This turned out really good!  I didn't miss the rice at all.


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