Duck and Artichoke Paella
Main Dishes • Spanish
Description
Buying a duck leg separately is not the easiest task, so it's much more convenient to take a whole duck, cut off what you need for the paella, and roast the leftovers a day later.
Ingredients
- Bomb rice 5 oz
- Rabbit Fillet 5 oz
- Duck wings 1 piece
- Chicken Drumstick 5 oz
- Artichoke bottoms 2 pieces
- Tomatoes 1 piece
- Canned Baby Beets 0 oz
- Lemon ½ pieces
- Olive Oil 0 fl oz
- Fresh Rose Hips 2 stalks
- Saffron a pinch
- Salt to taste
Step-by-Step Guide
Step 1
Prepare saffron water: pour 500 ml of hot water over the saffron. In another bowl, mix cool water with the juice of a squeezed lemon, and add the artichokes, after trimming off the tough outer leaves. The lemon juice will prevent the artichoke hearts from turning dark.
Step 2
Cut the duck fillet into small pieces, remove the meat from the duck leg bone, and leave the chicken leg whole for presentation.
Step 3
Heat olive oil in a skillet, then add the duck and chicken. The meat should be slightly browned. Sear it for a couple of minutes until it develops a golden crust.
Step 4
Cut the artichokes into small pieces and add them to the skillet, sauté everything together for one minute.
Step 5
Grate the tomato on a grater until it becomes a fine puree. Add this paste to the chicken and artichokes, and immediately start stirring: the paste will pick up all the browned bits from the bottom of the pan, making the flavor of the paella more intense.
Step 6
Pour 100 ml of saffron water and 700 ml of regular water into the pan—broth is not needed in this recipe, as the flavor will come from the duck and chicken. Add sprigs of rosemary to the water for three minutes, then remove them—if left too long, they will make the dish bitter.
Step 7
Add the bomba rice to the pan, let it boil for about five minutes, then reduce the heat and leave it on the stove until cooked—this will take another seven to ten minutes. A couple of minutes before it's done, season with salt if needed, and add the canned beans to the paella—feel free to just place them on top without mixing.
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