Barley Paella

It's snowy and cold.

I know, I know...... it's January - what did I expect, right?

I could go for a Jamaican vacation about now. 

BUT.... since that is not going to happen anytime soon.... I will stay in and eat Barley Paella to keep myself all warm and comfy.

I saw this recipe over at Eat Good For Life and had to give it a try. I made a few changes to the recipe to suit what ingredients I had and what my hubby and I prefer. (Sue here, by the way)

This is so easy to make and everyone that tried it LOVED it.

I used Chinese sausage as I didn't have dried chorizo (in the original recipe HERE). I can't wait to make it again with some chorizo to see how different it is. 

Barley Paella

(Slightly adapted from Eat Good For Life)

Ingredients

2 Chinese sausages, sliced

1 Tbsp olive oil

1 tsp Italian seasoning

1 onion (large), chopped

1 head garlic, chopped

2 carrots, cubed small

3 cups barley (not cooked)

1/4 cup tomato paste

5 - 7 cups chicken broth

2 cups shrimp

2 cups scallops

salt & pepper

Garnish

green onion (optional)

Directions

In a 6 quart Dutch oven (or very large pot), over medium high heat, cook the sausage until almost cooked through. Add in the olive oil, Italian seasonings, onion, garlic, and carrot and cook and stir about 5 to 7 minutes - until veggies are softened.

Add in the barley, tomato paste, and 5 cups of the chicken broth. Bring to a simmer. Cover and cook until barley is tender. **NOTE - you will need to keep checking the barley to see if you need to add more chicken broth.  (I ended up using about 7 cups in total over about 30 to 40 minutes of cooking time.)

When the barley is tender - add in the shrimp and scallops and salt and pepper to taste. 

Stir until all is heated through.

Serve hot. 

Easy peasy, right?

Soooooooo good. 

And, I know it's not the lowest in calories or carbs BUT it is full of essential amino acids, protein, and fiber. Plus...it's super filling, hearty and comforting - perfect for a chilly January dinner!

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