Pumpkin And Pearl Barley Paella

pumpkin and pearl barley paella multip img 0 86056557
pumpkin and pearl barley paella multip img 0 86056557



Pumpkin and pearl barley paella

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1 tbsp oil
2 #knorr vegetable stock pots dissolved in 400ml of water
1 red pepper, chopped
150g pumpkin, chopped
120g petits pois
120ml white wine
Pinch of saffron
4 garlic cloves, finely chopped
1 shallot, finely chopped
1/2 tsp smoked paprika
250g pearl barley (it takes up to 50-60minutes to boil barley, so I pre-boiled it for 40 minutes)
4 chorizo style vegan sausages, cooked and chopped
Salt and pepper, to taste

Heat oil in a large sized non-stick pan over medium heat. Fry onion, garlic, pumpkin and pepper together; cook until onion is soft.
Add the wine, allow the wine to evaporate to half the quantity, then pour in the stock, smoked paprika and saffron. Mix all ingredients until well combined.
Bring to a boil, reduce the heat and cover. Cook until the pumpkin is almost cooked through. Add in the barley, sausages and petits pois.
Cover again and allow the pumpkin and barley to cook completely.
Once cooked, sprinkle with the parsley and serve.

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