Bayou Grain Medley Paella Recipe
By Jodi MacKinnon (QFG) [MACJOD]
June 5, 2017
A delicious paella that fuses Spanish and Asian flavours. Made with a nutritious blend of Louisiana popcorn rice, split peas, and millet.
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Recipes
Bayou Grain Medley Paella Recipe
Course
Main
Cuisine
Spanish
Servings
4
Prep Time
20 min
Cook Time
40 min
Total Time
60 min
Ingredients
- •
1/2 cup olive oil
- •
2 tsp cayenne
- •
1 tbsp cumin
- •
1/4 cup coriander
finely chopped
Instructions
- 1
Rinse the Japgok-Bap Bayou Medley under cold water until there’s no starch running out of it. Put it into a bowl, cover with cold water and soak for 30 to 60 minutes.
- 2
Heat the oil in a large Dutch oven over medium-high heat. When hot, add the onions and celery and cook until soft and translucent. Add the garlic and cook for 1 minute longer.
- 3
Add the diced chicken breast and the chorizo sausage and cook for 3 to 5 minutes to begin cooking the chicken.
- 4
Stir in the okra and cook for 2 or 3 minutes longer.
- 5
Add the cayenne, cumin, and season with salt and pepper.
- 6
Drain the Japgok-Bap Bayou Medley and add to the pot.
- 7
Add the tomato paste and stir to coat the ingredients.
- 8
Add the chopped tomatoes and bring to a boil.
- 9
Reduce the heat to low, cover and simmer for 20 to 25 minutes, adding water if necessary.
- 10
Garnish with coriander and serve.