Thai Rice Berry Paella
A flavorful fusion of the classic Spanish dish, this Thai Rice Berry Paella marries the nutty, nutrient-packed richness of Thai riceberry with aromatic spices, fresh seafood, vibrant vegetables, and savory chorizo. It’s a stunning one-pan dish, perfect for entertaining or enjoying as a comforting family meal.
Serves: 4–6
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients
2 cups Thai riceberry rice, rinsed
4 cups chicken or vegetable stock
2 tablespoons olive oil
1 onion, finely diced
3 cloves garlic, minced
1 red bell pepper, thinly sliced
1 cup cherry tomatoes, halved
1 cup chorizo or sausage, chopped into bite-sized pieces
1 cup shelled edamame or green peas (optional)
A pinch of saffron
½ cup white wine (or to taste)
Seafood of choice:
1/2 pound shrimp, peeled and deveined
1/2 pound mussels, scrubbed and de-bearded
1/2 pound squid rings
Fresh cilantro, micro Thai basil, and lime wedges for garnish
Sweet chili sauce for drizzling (optional)
Instructions
1. Prepare the Base
Heat olive oil in a large, deep skillet or paella pan over medium heat.
Sauté the onion, garlic, red bell pepper, and cherry tomatoes until softened and fragrant, about 3–4 minutes.
Add the chorizo or sausage and cook thoroughly, about 5 minutes.
Stir in the saffron and white wine, allowing it to combine with the aromatics and chorizo. Cook for 1–2 minutes.
2. Toast the Rice
Stir in the riceberry rice and toast for 1–2 minutes, ensuring the grains are evenly coated with the spices and oils.
3. Add the Stock
Pour in the chicken or vegetable stock and stir gently. Reduce the heat to low, cover, and let simmer for 25–30 minutes. Stir occasionally to prevent sticking, adding a splash of water if needed.
4. Cook the Seafood
During the last 10 minutes of cooking, nestle the shrimp, mussels, and squid rings into the rice. Cover and cook until the seafood is opaque and the mussels have opened.
5. Add Vegetables
During the last 5 minutes, scatter the edamame (or green peas) over the rice. Cover and steam until the vegetables are tender.
6. Serve and Garnish
Remove from heat and garnish with fresh cilantro, micro Thai basil, and lime wedges. Drizzle with sweet chili sauce if desired. Serve hot and enjoy this vibrant Thai-inspired take on paella!
Notes
Riceberry Substitute: If riceberry isn’t available, black rice or brown rice are excellent alternatives. Adjust the cooking time and liquid accordingly.
Vegetarian Option: Skip the seafood and chorizo, and add tofu or extra vegetables like zucchini, mushrooms, or eggplant.
Paella Tip: For a crispy bottom layer (socarrat), cook the paella uncovered for the last 5 minutes over medium-high heat.
This Thai Rice Berry Paella is a bold, flavorful dish that’s as nutritious as it is delicious. It’s the perfect way to bring a touch of Thailand to your table. Enjoy!