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Freekeh Paella

A traditional Spanish paella with Freekeh instead of rice
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6

Ingredients

  • 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

Instructions

  • 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!