Possum’s Recipe Book

Chicken and Pearl Barley Paella Serves 4-6

1 tbsp olive oil
2 chicken thighs - remove bone and cut in pieces 
2 pieces of bacon - diced
1 orange pepper - diced
2 onions - sliced
1 garlic clove - thinly sliced
250g pearl barley
1 glass white wine
1litre chicken stock or 1 chicken stock cube dissolved in 1litre hot water
150g cooked or fresh king prawns
Large handful parsley - chopped
1 lemon
Sea salt
Black pepper
Baby spinach leaves


Heat oil in large fry pan.
Add chicken and bacon and cook until brown.
Then add pepper, onions, garlic, pearl barley, wine and chicken stock.
Cook over low to medium heat for about 25mins. or 
until pearl barley is cooked and liquid is absorbed.
Add king prawns and cook until they turn pink.
Next add parsley and  juice of 1 lemon.
Finally salt and pepper to taste. 
Check that food is hot. 

Serve with lemon wedges and baby spinach leaves.