Black Barley Paella

Heat chicken stock and wine to a boil.

Meanwhile, in a large, deep skillet or paella pan over med.-high heat, heat oil; add chicken thighs. Sear for 2 min. Add onion, garlic, bell pepper, saffron, bay leaf and chorizo. Cook 6 min. or until vegetables are soft and chorizo is browned.

Stir in black barley, diced tomato and tomato paste until well mixed; cook 5 min. Add boiling chicken stock, a little at a time, stirring constantly after each addition until stock is almost absorbed.

Cover paella pan tightly with aluminum foil; cook 35 min. until barley is tender.

Add shrimp, mussels and peas to barley mixture and let cook, covered, for 5 to 7 min. longer. Adjust seasoning with salt and pepper and discard bay leaf.

For service, spoon into individual serving bowls; garnish with parsley and crisp crouton or breadstick.