Paella with duck and artichokes
4 servings
35 minutes
Duck and artichoke paella is a gastronomic masterpiece embodying the spirit of Spanish cuisine. This dish blends the rich flavors of duck, aromatic saffron, and tender artichokes to create a rich palette of tastes. The origins of paella trace back to Valencia, where it began as a peasant dish. In this version, duck adds depth of flavor while rosemary and saffron contribute refined aromatic complexity. White beans soften the texture and lemon adds a light tanginess. Each ingredient plays its role here, creating a harmony of flavors that makes paella not just a dish but a true celebration of taste. It’s the perfect dish for leisurely lunches in warm company where everyone can enjoy its layered depth.
1
Prepare saffron water: pour saffron into 500 ml of hot water. In another bowl, mix cool water and juice squeezed from a lemon, and add the artichokes, which should have their tough top petals cut off first - the lemon juice will prevent the artichoke hearts from darkening.
- Saffron: pinch
- Lemon: 0.5 piece
- Artichokes: 2 pieces
2
Cut the duck fillet into small pieces, remove the meat from the duck leg bone, and leave the chicken leg whole for presentation.
- Duck breast fillet: 200 g
- Duck legs: 1 piece
- Chicken leg quarters: 150 g
3
Heat olive oil, add duck and chicken to the pan. The meat must be slightly charred. Sear it for a couple of minutes until golden brown.
- Olive oil: 10 ml
- Duck breast fillet: 200 g
- Duck legs: 1 piece
- Chicken leg quarters: 150 g
4
Cut the artichokes into small pieces and add them to the pan, frying everything together for a minute.
- Artichokes: 2 pieces
5
Grate the tomato into a fine paste. Add this paste to the chicken and artichokes and immediately start mixing: the paste will gather all the browning from the bottom of the pan, making the paella's flavor richer.
- Tomatoes: 1 piece
6
Pour 100 ml of saffron water and 700 ml of regular water into the pan — this recipe doesn't need broth, the flavor will come from the duck and chicken. Add rosemary sprigs to the water for three minutes and then remove them — if left too long, they will make the dish bitter.
- Saffron: pinch
- Fresh rosemary: 2 stems
7
Pour bomba rice into the pan, let it simmer for about five minutes, then reduce the heat and leave it on the stove until cooked — another seven to ten minutes. A couple of minutes before the end, season with salt if needed, and add canned beans to the paella — you can just place them on top without mixing.
- Bomba rice: 160 g
- Salt: to taste
- Canned white beans (butter beans): 50 g
