Duck and Meatballs Paella

Ingredients

The Proteins & Base

• Duck breast: 1 large (approx. 300-400g), skin scored in a diamond pattern, meat diced into bite-sized pieces.
• Meatballs: 8–10 small, bite-sized meatballs (blended pork and beef work best here, seasoned lightly with salt, pepper, and a touch of parsley).
• Chicken liver: 100g, cleaned and chopped small (this adds massive depth to the background flavor).
• Bomba Rice: 320g (approx. 4 small cups—ideal for absorbing high amounts of liquid).

The Aromatics & Veg (The Sofregit)

• Garlic: 4 cloves, finely chopped.
• Tomatoes: 2 medium, grated or very finely chopped (skins discarded).
• Sweet Smoked Paprika (Pimentón dulce): 1 teaspoon.
• Saffron threads: A generous pinch (toasted lightly).
• Olive oil: Just a touch (the duck skin will render a lot of fat).
• Salt: To taste.

The Liquid

• Rich Meat Stock: Approx. 1 liter (keep it hot on a side burner).

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Step-by-Step Preparation

1. Render and Sear the Proteins

1. Place your paella pan over medium-low heat. Start by placing the diced duck pieces skin-side down. Let the fat slowly render out until the skin turns golden and crispy.
2. Crank the heat up to medium-high. Add the small meatballs and the chopped chicken liver to the pan, frying them in the rendered duck fat.
3. Once everything is beautifully browned and has developed a nice crust, push the meats to the outer edges of the pan (where the heat is lower) or remove them temporarily if your pan is on the smaller side.

2. Build the Sofrito

1. In the center of the pan with the remaining hot fat, drop in the chopped garlic. Sauté for about 30 seconds until fragrant—don’t let it burn.
2. Add the grated tomatoes into the center. Stir it well with the garlic, scraping up any delicious browned bits left on the bottom of the pan by the meat. Cook the tomato down for 5–7 minutes until the water evaporates and it turns deep red and jammy.
3. Stir in the sweet smoked paprika and saffron threads, mixing quickly with the tomato for about 10 seconds so the paprika doesn’t bitterize.

3. Bring the Stock to a Simmer

1. Incorporate all the meats back into the center with the tomato base.
2. Pour in the hot meat stock. Bring the entire mixture to a vigorous, rolling boil for about 5 minutes to let the flavors of the duck, liver, and meatballs completely fuse into the liquid. Taste the broth—it should taste slightly over-salted, as the rice will absorb a massive amount of it.

4. The Final Act: Adding the Rice

1. Add the rice: As requested, we introduce the Bomba rice now. Pour it evenly across the pan (or in a cross shape, then spread it out evenly into the boiling liquid). Make sure all the grains are submerged. Do not stir the rice again after this point.
2. Initial Cook (High Heat): Cook on high heat for the first 8–10 minutes. The liquid will begin to drop rapidly as the rice grains expand.
3. Final Cook (Low Heat): Lower the heat to a gentle simmer for the remaining 8–10 minutes.
4. The Socarrat (Optional but highly recommended): If you want that classic crispy rice layer at the bottom, turn the heat up to high for the last 1–2 minutes. Listen closely—you’ll hear a crackling sound and smell a toasted (not burnt) aroma.

5. Rest and Serve

Remove the paella from the heat source. Cover it with a clean, dry kitchen towel or large foil sheet and let it rest for 5 minutes. This settles the cooking process, allows the starch to firm up, and ensures the rice reaches the perfect al dente texture.