Farro Seafood Paella

May 29, 2014

Farro Seafood Paella - incredibly flavorful!

Today is a big day in my life (more on that later I promise) I hate to be a tease but I bring it up because I just want to celebrate and rejoice. I feel like having my favorite peeps over and toasting to great big things to come. I am very tempted to randomly pull a celebratory party today and if I do, this is definitely what I would serve: Paella!

Paella is the kind of dish that once you try it, you would probably want to have it every day. Even though it is so simple to make, it  feels especial enough that whenever you would like to go all out, you will immediately think of this dish. There is just something impressive in a big pot of food, bursting with flavors and in this case filled with seafood. What’s not to like? When I make it, people are always asking not just for seconds, but sometimes thirds and even more, which is why this time I tried my Paella recipe using farro instead of white rice. Farro is a hearty grain, chewier than rice, rich in flavor and much more satisfying. I tried farro for the first time at a fancy restaurant in a risotto style dish called farrotto (same deal as risotto but using farro). I then fell in love with farro’s nutty earthiness. I now see farro on restaurant menus all the time. It is used in soups, stews, casseroles, salads, desserts, breakfast cereals you name it. And I love that it is high in fiber, and a good source of  iron and protein perfect for a balanced diet. I was so happy to see that Bob’s Red Mill carries farro and since, I have been cooking with it at home all the time. Plus you know I love Bob’s Red Mill products, in this previous posts I tell you all about their Quinoa .

Farro Seafood Paella - incredibly flavorful!

For this recipe, start by toasting the farro in olive oil, garlic and onions. Cover it with crushed tomatoes, a combination of water and clam juice (you can substitute the clam juice with your favorite stock or just water). Season it with saffron and paprika, and add peas and peppers for extra flavor and texture.

Farro Seafood Paella - incredibly flavorful!

Cover the farro, finish cooking it in the oven and before it’s almost done, nestle the seafood into the bed of farro so that all the flavors can marry and join the happy pot of deliciousness.

Farro Seafood Paella - incredibly flavorful!

Farro Seafood Paella
Author: 
 
Ingredients
  • 2 tablespoons olive oil
  • 1 cup onions, diced
  • 3 garlic cloves, minced
  • 2 cups Bob's Red Mill Organic Farro
  • 8 ounces clam juice (or stock of preference)
  • 1 can (14.5 ounces) crushed tomatoes
  • 1 teaspoon all purpose seasoning with saffron
  • ½ teaspoon paprika
  • 1 teaspoon salt
  • 3 cups water
  • 1 cup peas
  • 1 cup red bell pepper, diced
  • Seafood medley of choice, cooked
Instructions
  1. Add olive oil to a large, shallow, oven-proof pan over medium heat.
  2. Add onions and cook until translucent.
  3. Add garlic and toss for less than a minute until fragrant but not burned.
  4. Toss farro and cover with oil, onions and garlic mixture.
  5. After a few minutes marrying the flavors, add clam juice and crushed tomatoes.
  6. Add salt, seasoning and paprika.
  7. Bring liquid to a simmer and cook for about 10 minutes.
  8. Add water, peas and peppers, stirring well and cooking for another 5 minutes allowing some of the liquid to evaporate.
  9. Cover pot with lid or aluminum foil and bake at 350F for 1 hour. (see image above for a view of the farro right before going into the oven)
  10. After 45 minutes have passed, uncover pot, nestle your cooked seafood medley of choice and cover for 15 more minutes.

TIPS:
- Do not cook seafood all the way as it will finish cooking in the oven with the farro.
- When cooking seafood, season with flavors like garlic and cilantro for more authentic taste
- Serve with lemon wedges

 

 

Disclosure: this is a sponsored post by Bob’s Red Mill as I am part of their bloggers ambassador program, however all opinions are 100% my own.

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