Deep in the misty, forested mountains of Ripolles, Catalonia — under the shadow of an ancient Romanesque bridge — we cook a mountain classic: Duck and Wild Forest Mushroom Paella (Arros de Muntanya).
No seafood, no beach vibes. Just pure mountain soul, a blistering hot pan, golden-seared duck pieces, chanterelle and porcini mushrooms, and the ultimate crispy socarrat. If you’re still getting comfortable with the basics of pan heat and rice timing, our step-by-step guide for beginners is a good place to start before tackling a mountain-style paella like this one.
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Ingredients
- Duck pieces (legs and thighs)
- Wild forest mushrooms: chanterelles and porcini
- Bomba rice
- Minced garlic, chopped tomatoes
- Sweet Spanish paprika
- Chicken or duck stock
- Saffron threads, olive oil, coarse salt
Method for Duck and Mushroom Paella
1. Sear duck pieces skin-side down in olive oil over high heat until the skin is deep golden and the fat has rendered. Remove.
2. In the rendered duck fat, sauté mushrooms until golden. Build sofrito: garlic, tomato, paprika. Reduce to a dark paste.
3. Add Bomba rice, stir to coat in the sofrito. Pour in hot saffron-infused stock. Return duck. Cook 18 minutes undisturbed.
4. Raise heat for final 2 minutes to develop the socarrat. Rest 3 minutes before serving.
Why Mountain Paella Skips the Seafood
Ripolles sits inland, in the Pyrenean foothills, far from Catalonia’s coast — so the local rice tradition leans on what the mountains actually provide: game birds, cured pork fat, and wild fungi foraged from the forest floor. Duck fat replaces olive oil as the cooking medium here, giving the rice a richer, earthier base than a coastal paella ever could. Chanterelles and porcini add a deep umami note that pairs naturally with saffron, and because the mushrooms are seared before the rice goes in, that flavor gets locked into every grain. It’s a reminder that paella was never just a beach dish — it’s a rice-cooking technique that adapts to whatever a region has on hand.
Recommended Equipment
🥘 Carbon Steel Paella Pan — the best pan for rendering duck fat and achieving socarrat.
🥘 Premium Saffron (Zaran) — even mountain paellas deserve real saffron.
More Duck and Mushroom Paella Recipes
If you enjoyed this open-fire mountain version, our original Duck and Mushroom Paella recipe is a great stovetop-friendly companion, and for a different take on duck, try the Duck and Meatballs Paella.
