Paella de pato, setas y foie 
Duck, Mushroom, and Foie Gras Paella
I absolutely love dry paella-style rice dishes. This time, we were moved to tears of joy eating this paella, paired with a good Ribera del Duero wine. Thanks to Arantxabrujilla for the recipe. An exquisite and easy-to-eat rice dish.
Duck, Mushroom, and Foie Gras Paella
I absolutely love dry paella-style rice dishes. This time, we were moved to tears of joy eating this paella, paired with a good Ribera del Duero wine. Thanks to Arantxabrujilla for the recipe. An exquisite and easy-to-eat rice dish.
Cooking Instructions
- 1
Add a little olive oil to the paella pan.
- 2
Cut the foie gras into cubes, sear it, then remove and set aside.
- 3
Cut the duck breast into cubes and brown them lightly.
- 4
Chop the green garlic into small pieces and add them to the pan along with the mushrooms. Season with salt.
- 5
When the ingredients are cooked, make a space in the pan and sauté the Roma tomatoes, previously grated and adjusted with sugar and salt.
- 6
Add the rice (about two small handfuls per person) along with a teaspoon of smoked paprika, and sauté gently over low heat.
- 7
Next, pour in the chicken broth along with a couple of cups of water in case you need more liquid. Lightly season the broth with salt.
- 8
Monitor the heat and salt level. The rice will be done in 15-17 minutes.
- 9
Two minutes before turning off the heat, add the reserved foie gras cubes evenly over the rice.
- 10
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