Gullah Paella Recipe
Crisped Carolina gold rice pilaf, andouille & chorizo, gulf shrimp, cod, oysters, soffrito, saffron
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Sofrito
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion, 1 bell pepper, and 4 cloves of minced garlic. Sauté until softened, about 5 minutes.
- 2
Cook the Sausages
Add the diced andouille and chorizo to the sofrito. Cook for another 5-7 minutes until browned.
- 3
Toast the Rice
Add the Carolina gold rice to the skillet, stirring to coat in the oil and mix with the sausages and vegetables. Cook for about 3 minutes until the rice is slightly toasted.
- 4
Add Liquid and Saffron
Pour in 4 cups of chicken stock and add the saffron. Stir well and bring to a simmer.
- 5
Add Seafood
Once simmering, reduce the heat to low and add the shrimp, cod, and oysters. Stir gently to combine, then cover and cook for 15-20 minutes until the seafood is cooked through and the rice is tender.
- 6
Rest and Serve
Remove from heat and let sit, covered, for 5 minutes. Fluff the paella with a fork and serve hot.
