ALASKA SEAFOOD MARKETING INSTITUTE Bybee gives the cherished dish of Spain’s Valencia region a whole-grain spin by substituting black barley for white rice. INDIAN HARVEST Chris Bybee, chef/owner, Sublime Catering, Boulder, Colo., Yield: 5 servings 3 c. chicken stock 1½ c. white wine 2 T. extra-virgin olive oil 1 lb. boneless chicken thighs, diced 1 small yellow onion, chopped 2 cloves garlic, finely chopped ½ red bell pepper, seeded, ribbed, thinly sliced ½ green bell pepper, seeded, ribbed, thinly sliced ½ t. Spanish saffron 1 bay leaf 2 links dry-cured Spanish chorizo, sliced 8 oz. uncooked Indian Harvest Black Barley 10 oz. canned diced tomato 2 T. tomato paste ½ lb. raw peeled shrimp ½ lb. mussels ¾ c. peas, fresh or frozen Salt and pepper, to taste 1/3 c. chopped Italian parsley Lemon wedges, as needed Method (1) Heat the chicken stock and wine until boiling. (2) In a large saucepan or paella pan over medium-high heat, heat the oil and add the chicken. Sear for 2 minutes. (3) To the pan, add onion, garlic, bell pepper, saffron, bay leaf and chorizo. Cook for 6 minutes or until vegetables are soft and the chorizo is browned. (4) Stir in black barley, tomato and tomato paste until well mixed. Cook for 5 minutes. (5) Add boiling chicken stock a little at a time, stirring each addition constantly until stock is almost absorbed. (6) Cover paella pan with aluminum foil. Cook for 35 minutes until barley is tender. (7) Add shrimp, mussels and peas and let cook, covered, for an additional 5 to 7 minutes. (8) Discard the bay leaf. Dish paella into individual bowls and garnish with chopped parsley and lemon wedges. Wine pairing: Charles Krug Chardonnay 2009 [California]. This easy-drinking Chard, with flavors of Asian pear, lemon and apples, will set off the sausage, shrimp and chicken in this innovative take on a traditional paella. SHRIMP & CHICKEN BLACK-BARLEY PAELLA Alaska Seafood Marketing Institute, Yield: 4 servings 14 oz. wild Alaska pollock fillets, thawed if frozen 3 T. olive oil 1 onion, chopped 2 garlic cloves, crushed 1 t. cumin seeds 1 t. ground coriander 1 T. Korma or mild curry powder 1 zucchini, sliced 1 carrot, chopped into chunks 1 eggplant, chopped into chunks 1 red pepper, deseeded, chopped into chunks 2 small cans chopped tomatoes ¾ pt. vegetable or chicken stock 1 can chickpeas, drained 2 oz. red lentils 2 T. chopped fresh coriander Salt and freshly ground black pepper, to taste WILD ALASKA POLLOCK CURRY Familiarity and popularity coupled with the mild flavor of Alaska pollock make this dish an excellent choice with which to introduce the complex layers of mild curry to uninitiated diners. Method (1) Pat the pollock fillets dry with kitchen paper; cut into large chunks. (2) Heat oil in a large saucepan. Gently fry onion and garlic for 2 or 3 minutes until softened. Stir in cumin seeds, ground coriander and curry powder; stir for a few seconds. Add zucchini, carrot, eggplant, red pepper and tomato. Pour in stock and add chickpeas and lentils. Bring to the boil; reduce heat and simmer for 20 to 30 minutes or until vegetables are tender and lentils are soft. (3) Add pollock chunks to saucepan, stirring in gently. Simmer curry for 5 minutes to cook fish. (4) Stir in fresh coriander and season with salt and pepper to taste. Ladle into warm bowls and serve with hot naan bread or rice. Wine pairing: Six Sigma Sauvignon Blanc 2009 [California]. A crisp Sauv Blanc that is citrusy and tropical-fruited will make the pollock, spices and tomatoes pop in this updated curry. January 2011 | 37