As a busy mom, I’m a fan of one-pot wonders where dinner is concerned. Less cleanup that leads to a feast sounds like a dream come true, and honestly, I don’t know if I could reach that goal without the help of Riceland rice!
While it’s easy to make a perfect pot of rice and serve it alongside grilled chicken and steamed vegetables, there are so many times that I love making a pot of rice with the ingredients in it. When you combine ingredients and cook them with the rice it infuses the entire dish with an incredible amount of flavor.
While a true paella is traditionally made in a paella pan (a large, very shallow dish), I’ve found that it’s really simple to make in a Dutch oven as well. This is a great dish to make over an open fire, although a cooktop will give you a lot more control. The key is to sear the duck well and use a pot with a tight-fitting lid to help cook the meat well and get the rice to the perfect consistency.
If you don’t have duck you can certainly use chicken instead. Smoked chorizo is preferred, but you could certainly tone down the heat a little by using a less spicy smoked sausage.
SPICY SOUTHERN PAELLA
- 1 (3 pound) duck, cut into pieces
- 4 tablespoons olive oil
- 1 sweet onion, chopped
- 3 ribs celery, thinly sliced
- 1 red bell pepper, chopped
- 3 large cloves garlic, minced finely
- 12 ounces smoked chorizo sausage, sliced
- 3 cups Riceland extra long grain rice
- 1 (14 ounce) can crushed tomatoes
- 6 cups chicken stock
- 2 tablespoons Old Bay seasoning
- salt and pepper
- Heat a Dutch oven over medium-high heat.
- Sprinkle the duck pieces evenly with salt and pepper.
- Add the olive oil to the Dutch oven.
- Brown the duck pieces for 3-4 minutes per side.
- Remove to a large plate.
- Add the chopped vegetables to the pan and stir to combine with the rendered duck fat and olive oil.
- Cook for 5-8 minutes, until the onions become translucent.
- Remove the vegetables from the skillet and add the sliced sausage.
- Render the sausage for about 5 minutes until lightly browned.
- Add the rice, crushed tomatoes, cooked vegetables, chicken stock and Old Bay seasoning to the sausage.
- Stir to combine.
- Bring to a boil.
- Place the duck pieces on top of the boiling mixture.
- Reduce heat to low, cover and simmer for 20 minutes.
- Remove from heat and allow the paella to sit for about 5 minutes before serving.
- Serve hot.