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Recipe courtesy of Sierra Reece
Recipe courtesy of Sierra Reece
Watch how to make this recipe.
Lowcountry-Inspired Red Rice Paella
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- Level: Intermediate
- Total: 1 hr
- Active: 35 min
- Yield: 4 to 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 346
- Total Fat
- 16 g
- Saturated Fat
- 5 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 11 g
- Cholesterol
- 30 mg
- Sodium
- 583 mg
This recipe combines my heritage with my life experiences. I lived in Spain for a year and a half while completing my master’s degree, and paella was one of my favorite Spanish dishes. I love combining Spanish techniques with American flavors, so this is my take on Lowcountry red rice using a paella pan to maximize your chances of a crispy bottom.
- Level: Intermediate
- Total: 1 hr
- Active: 35 min
- Yield: 4 to 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 346
- Total Fat
- 16 g
- Saturated Fat
- 5 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 11 g
- Cholesterol
- 30 mg
- Sodium
- 583 mg
Ingredients
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Directions
Special equipment:
a medium paella pan- Place the bacon in a cold medium paella pan and set over medium heat. Add 2 tablespoons water and cook, uncovered, until all the water has evaporated and the bacon is crispy. Use a slotted spoon to set the bacon aside, leaving the fat in the pan.
- Return the pan to medium heat. Add the andouille and cook, stirring, until browned and crispy. Remove the andouille from the pan with a slotted spoon and set aside.
- Add the onion, bell pepper and garlic to the pan and cook, stirring, over medium heat until fragrant. Add the tomato sauce and blended green seasoning; cook until the liquid evaporates and the ingredients become a paste. Add the water or stock and bring to a simmer. Add the Creole seasoning and salt to taste (see Cook’s Note).
- Add the rice, cooked bacon and cooked andouille. Stir slowly so the rice is evenly distributed across the pan. Bring to a simmer over medium-low heat. Cook until the water has begun to evaporate, about 5 minutes, then lightly cover with aluminum foil so the rice can steam as it finishes. Cook until the rice has absorbed all the liquid and the edges are browned, about 25 minutes longer.
- Let the rice rest 5 to 7 minutes. Serve hot, sprinkled with chopped green onion.
Cook’s Note
Season the broth so it’s a little extra salty before adding the rice since the rice will soak it up as it cooks.
