Makes about 6 cups or 8 servings
Ingredients
1⁄4 cup olive oil
6 medium shallots, finely chopped (about 1 cup)
2 teaspoons smoked salt, such as Bulls Bay (see Notes), or as needed
1 teaspoon freshly ground pepper
One 2-ounce tin anchovies, drained
One 4.5-ounce tube double-concentrated tomato paste or 1⁄2 cup regular tomato paste
1 teaspoon red pepper flakes
2 cups Charleston Gold aromatic rice or other long-grain rice
3 cups water (see Notes)
A few tablespoons chopped fresh flat-leaf parsley
Directions
Heat the olive oil in a heavy 3- to 4-quart saucepan or a Dutch oven over medium-low heat. Add the shallots and cook, stirring occasionally, until golden, about 8 minutes. Season with the smoked salt and pepper. Stir the anchovies into the shallots and keep stirring until they melt away. Add the tomato paste and red pepper flakes and cook until the paste turns a nice jammy red, about 4 minutes.
Stir in the rice and water and season with more salt. (Dip a finger in to make sure it’s seasoned to your liking.) Heat the water to a boil, give the rice a big stir, and reduce the heat to a very low simmer. Cover the pan and cook, undisturbed, for 12 minutes.
Cut off the heat and leave the cover on for an additional 8 minutes. Then (and only then!) lift the lid and fluff with a fork.
Sprinkle the parsley over the top and serve.
Photo courtesy of TODAY.com
