Duck, Mushroom, and Foie Gras Paella

Name: Duck, Mushroom, and Foie Gras Paella
Total time: 3000 s
Yield: Serves 3 servings
Ingredients: 1 1/2 cups bomba rice (about 280 grams); 10 1/2 oz duck breast (about 300 grams); 3 1/2 oz duck foie gras (about 100 grams); 7 oz mixed mushrooms (about 200 grams); 3 1/2 oz green garlic (about 100 grams); 4 artichokes, optional; 4 1/4 cups chicken broth (1 liter); 2 Roma tomatoes; Smoked paprika (pimentón de la Vera); Olive oil

Ricardo Esparza @ricardoesparza

Valencia

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.

Ricardo Esparza @ricardoesparza

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Ingredients

50 min

Serves 3 servings

1 1/2 cupsbomba rice (about 280 grams)
10 1/2 ozduck breast (about 300 grams)
3 1/2 ozduck foie gras (about 100 grams)
7 ozmixed mushrooms (about 200 grams)
3 1/2 ozgreen garlic (about 100 grams)
4artichokes, optional
4 1/4 cupschicken broth (1 liter)
2Roma tomatoes
Smoked paprika (pimentón de la Vera)
Olive oil

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Steps

50 min

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.
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