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I love rice dishes. I love paella. I think we know that all cultures seem to have a variation on the same dish and call it something different. If I went Cajun, it would be Jambalaya. If I went Italian, it would be risotto. If I went Cuban, it would be Arroz Con Pollo. If it was Mexican, it could be many things including this Green Enchilada Rice. If it was Middle Eastern, it could be this Yellow Rice. If it were Mexican or Spanish it could be this Spanish Rice. I think you are getting the idea.
Freekeh Paella
Freekeh Paella
This Freekeh Paella, however, uses the concept of a rice dish but substitutes Freekeh instead. What is Freekeh. It is an ancient green grain, a cereal.
- 1 lb cod
- 1/4 cup extra-virgin olive oil
- 1 lb Salmon
- 1/2 lb imitation Crab
- Kosher salt and freshly ground pepper
- 1 Spanish onion, diced
- 4 garlic cloves, crushed
- Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
- 1 (15-ounce) can crushed tomatoes, drained
- 4 cups short grain Freekeh
- 6 cups water, warm
- Generous pinch saffron threads
- 1 Lemon
- 2 - 3 tbsp Old Bay
- 1 tablespoon sweet & spanish paprika
- 2 teaspoons dried oregano
- Kosher salt and freshly ground pepper
- Heat oil in a paella pan over medium-high heat.
- Make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat.
- Add tomatoes and cook until the mixture caramelizes a bit and the flavors meld.
- Fold in the Freekeh and stir-fry to coat the grains.
- Pour in water and simmer for 10 minutes, gently moving the pan around so the Freekeh cooks evenly and absorbs the liquid.
- Meanwhile, season the salmon and cod with the Old Bay. Cook on an outdoor grill for 4 - 5 minutes per side and set aside.
- Add the saffron.
- Add the fish, mixing them into the Freekeh.
- Give the paella a good shake and let it simmer, without stirring, until the Freekeh is al dente, for about 15 minutes (this step might take longer and if needed, add more water).
- When the paella is cooked and the Freekeh is cooked, squeeze the lemon over the dish.
- Remove from heat and rest for 5 minutes. Garnish with parsley.
- Serve and enjoy!
Freekeh
Onions, garlic & parsley added to pan.
Vegetables in Pan
Tomatoes added.
Tomatoes added
Freekeh added to get a little toast on them.
Freekeh added
Broth added.
Broth added
Fish added and mixed.
Salmon, Cod & Imitation Crab added
Mixed
Freekeh Paella plated.
Serve and enjoy!
I’ve never heard of this, but if it’s any variation on rice, then I’m sure I would love it. It sounds so flavorful, and it’s so pretty too!
I have a packet of freekeh in the pantry that I have yet to open, so this paella is perfect for me. It sounds incredibly delicious and full of yummy flavour!
Where do you live? Freekeh is just making it to the United States.
G’day What an unusual paella Peter! YUMMY! Cheers! Joanne
Joanne, it is unusual but tasty.
What beautiful photos you’ve shared here and of course another delicious recipe. Thanks for sharing this!