This has been one of my 2014 Winter favourites! And so many good crunchy greens, you could substitute what you have on hand to personalise this dish. Fabulous leftovers for lunch too.
INGREDIENTS
600 g beef blade (steak or roast), trimmed of fat, 2cm diced
1 tbsp smoked paprika 4 silverbeet stems, finely diced
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 tbsp hot water
500 ml salt reduced beef stock
1 bunch silverbeet leaves, shredded
METHOD
- 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, 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.
From: http://www.beefandlamb.com.au/Recipes/All_recipes/Detail/Spanish-beef-and-pearl-barley-paella
