Free delivery on every order over $220. Shipping across Australia. Subscriptions get FREE bonus product.
20 minutes
55 minutes
4
Easy
Autumn, Spring, Winter
Spanish
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.
Uploaded Failed | ![]() |
Our Provenir newsletter is packed full of beefy farm goodness like recipes, new products, specials and more! Don’t miss out, sign up now.