Rice with duck
Picada
Ingredients
- 0.5g saffron
- 25g parsley leaves
- 1 garlic clove
- 40ml olive oil
- 35 toasted blanced hazelnuts
Directions
- Place the saffron, parsley, garlic, olive oil in a food processor and blend.
- Add the hazelnuts and blend till smooth.
- This will keep in the fridge for 1 week.
This will keep for 1 week in the fridge.
Sofrito
Ingredients
- 1 garlic cloves
- 4 tsp olive oil
- 600g onions
- 2 pinches dried thyme
- 2 pinches dried rosemary
- 1 dried bay leaf
- 3 tbsp tomato paste
- 2 pinch salt
Directions
- Puree all the ingredients
- Cook on low for 1 hour
This will keep for 1 week in the fridge.
On the day
Ingredients
- 2l chicken stock
- 3 duck legs, de-boned and cut into small pieces
- 50ml olive oil
- 50ml white wine
- 180g sofrito
- Paella rice
- 2tbsp picada
Directions
- Put the stock in a large pan and bring to a simmer.
- Heat the olive oil in a pan, season the duck then fry for 4-5 mins till golden brown.
- De-glaze the duck with the wine.
- As the wine is boiling away, add the sofrito and cook for 5 mins.
- Add the rice to the pan, stirring for 3 mins.
- Add the stock and cook for 20 mins stirring to prevent cooking.
- Add the picada to the pan, season with salt and pepper and remove from the pan.
- Let it stand for 3 mins, then serve in bowls.
A simple paella like dish with lots of warmth. This comes from the Family Meal cookbook from El Bulli.