Celiac.com 11/22/2024 – Bandeja Paisa is a beloved dish from the Antioquia region of Colombia, known for its hearty combination of ingredients and bold flavors. Traditionally served as a large platter, this meal symbolizes the rich, agricultural culture of the Paisa people, who relied on filling and energy-dense meals to sustain them throughout the day. While it typically includes items like chorizo, pork belly, and rice, we’ve crafted a gluten-free version that maintains the essence of this iconic dish while ensuring it’s safe for those with gluten sensitivities or celiac disease.
Our gluten-free Bandeja Paisa swaps out any gluten-containing sides or sauces, while still celebrating the diverse textures and flavors that make this dish so popular. The recipe includes a mix of tender, juicy meats, perfectly fried plantains, creamy avocado, and protein-packed beans, offering a balanced and satisfying meal. Whether you’re enjoying this dish for a special occasion or a comforting dinner, you’ll find it’s a true celebration of Colombian culinary heritage, minus the gluten!
Gluten-Free Bandeja Paisa Recipe
Servings: 4
Prep time: 20 minutes
Cook time: 40 minutes
Ingredients:
1 cup white rice (gluten-free)
1 cup red beans (cooked or canned)
4 eggs (fried sunny-side-up)
2 ripe plantains (sliced lengthwise)
1 large avocado (sliced)
4 pork belly strips (or bacon, cooked and crispy)
4 gluten-free chorizo sausages
2 tbsp olive oil (for frying)
Salt and pepper to taste
1 lime (cut into wedges)
Optional Garnishes:
Gluten-free arepas (corn cakes)
Fresh cilantro
Pickled onions
Instructions:
Cook the Rice and Beans:
Begin by cooking the white rice according to package instructions. Season lightly with salt. If using dried beans, make sure they are pre-soaked and cooked until tender. You can also use canned red beans, just be sure to drain and rinse them.
Fry the Plantains:
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced plantains and fry until golden brown on both sides, about 4-5 minutes per side. Remove and set aside.
Cook the Pork Belly and Chorizo:
In the same skillet, fry the pork belly strips (or bacon) until crispy. Set aside on a paper towel to drain any excess oil. Next, cook the chorizo sausages in the skillet until browned and cooked through, about 10-12 minutes. Remove and keep warm.
Fry the Eggs:
In a separate skillet, heat the remaining olive oil and fry the eggs sunny-side-up. Season with a pinch of salt and pepper.
Assemble the Bandeja Paisa:
On each plate, start by adding a generous scoop of rice and a portion of beans. Arrange a fried egg on top. Add the crispy pork belly, chorizo, fried plantains, and sliced avocado around the edges of the plate.
Garnish and Serve:
Serve with lime wedges for squeezing over the dish, and if desired, include a gluten-free arepa on the side. Garnish with fresh cilantro or pickled onions for added flavor.
Enjoy this rich and satisfying gluten-free version of Bandeja Paisa! It’s perfect for sharing and provides a wonderful balance of flavors and textures.
Source link
