Revamp your paella experience by embracing a unique twist with the introduction of succulent grass-fed beef and hearty pearl barley. This innovative take on the traditional dish will tantalize your taste buds and open up a world of new flavors and textures.
Time
- Preparation: 20 min
- Cooking: 55 min
- Ready in: 1 h 15 min
Ingredients
- 600 g Beef blade steak (trimmed of fat, 2cm diced)
- 1 tablespoon Olive oil
- 1 tablespoon Smoked paprika
- 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 tablespoon hot water)
- 500 ml Salt-reduced beef stock
- 1 bunch Silverbeet leaves (shredded)
Instructions
- 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 and 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.
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