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.
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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
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.
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.
