This version of the classic rice dish (which, in its turn, is a southern coastal interpretation of paella) is from Steven Satterfield, executive chef/owner of Miller Union in Atlanta. There are a few points that are crucial to the final flavor of the dish. The first is using Carolina Gold rice, an heirloom variety of long-grain rice that is hand-harvested by its producer Anson Mills (buy it online at ansonmills.com). Sautéing the rice in fat for a good 5 minutes helps to deeply infuse flavor into the individual grains. Lastly, no peeking while the rice is cooking—the covered cast iron pot is key to the development of a delicious crust on the bottom. Steven likes to serve this with a green salad and roasted okra.
Steven Satterfield is the co-owner and executive chef at Miller Union restaurant in Atlanta, Georgia.
Recipe by Steven Satterfield for Lodge Cast Iron at http://lodgemfg.businesscatalyst.com/recipe/savannah-red-rice