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 rice berry 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.
Thai Rice Berry Paella
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!
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
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.
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.
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.
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.
- Add Vegetables
- During the last 5 minutes, scatter the edamame (or green peas) over the rice. Cover and steam until the vegetables are tender.
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!
Video
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.
