Arroz Meloso is a traditional Spanish rice dish that comes in many different flavor combinations. The recurring theme is the rice (arroz) and a creamy texture (meloso).
As you know, I have replaced rice in many dishes with pearl barley to make the meal more diabetic friendly, and so it is here that my Cebada (barley) Meloso was born. I decided to incorporate shrimp and chorizo in my version because they are two of my favorite proteins. Enjoy!
Ingredients:
- 1 cup pearl barley - rinsed in fine mesh sieve for 2 minutes
- 4 cups chicken stock
- 1/2 cup white wine – I like a Vouvre or Chenin Blanc for this dish
- 1 lge yellow onion – chopped
- 4 cloves garlic - minced
- 1 red bell pepper - chopped
- 1 14.5 oz can diced tomatoes
- 12 oz fully cooked Mexican chorizo - sliced
- 12 oz large shrimp - cleaned - tail off
- 1.5 cups frozen peas
- salt & fresh ground black pepper to taste
- 1 tsp smoked paprika
- 1/4 tsp saffron – about 20 strands
Marinade for Shrimp:
- 1/4 cup olive oil
- salt & fresh ground black pepper to taste
- 1/2 tsp garlic powder
- 1/2 tsp sweet paprika
- 1/4 tsp crushed Aleppo pepper
- 1/2 tsp dried parsley
In a bowl big enough to hold the shrimp, mix all marinade ingredients and add the shrimp. Toss until all are evenly coated, cover and place in fridge for at least an hour.
Heat the olive oil in a large skillet or Dutch oven... your choice. Add the chopped onions and sautee until translucent. Add the minced garlic and diced red pepper, blend and sautee for 2 minutes.
Add the tomatoes, salt & pepper and cook another 5 minutes. Sprinkle the smoked paprika and saffron threads, stirring continuously for 30 seconds to release their flavors.
Pour in the pearl barley and stir it around for a couple minutes, making sure all pearls are coated. Add the stock and wine and bring everything to a boil. Add the frozen peas.
Lower heat to a simmer and cook for 30-40 minutes until most but not all liquid has cooked off and the barley is tender.
While the barley cooks, sear the chorizo in a separate skillet using some of the oil/marinade from the shrimp.
Once browned, remove chorizo and in the same pan cook the shrimp for about 90 seconds per side until just cooked through. Do not overcook the shrimp!
Return sausage to skillet and toss for flavor blend.
Test the barley for cook.... If the mouthfeel is good and the mix is slightly soupy, add the shrimp & chorizo and gently blend. Simmer on low for a few minutes allowing the proteins to add their flavors. Adjust the liquid if needed.
Serve with a salad and/or a green vegetable.
Blessed be… and happy cooking!