Duck and Mushroom Paella Recipe

Ingredients

• 2 cups Bomba rice
• 4 cups chicken broth
• 1 cup dry white wine
• 2 duck breasts, skin-on
• 1 cup mushrooms (such as cremini or shiitake), sliced
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads (optional)
• 1 cup frozen peas
• Salt and pepper, to taste
• Olive oil, for cooking
• Fresh parsley, chopped (for garnish)
• Lemon wedges, for serving

Instructions

1. Prepare the Duck
   
   Score the skin of the duck breasts in a crosshatch pattern. Season with salt and pepper. In a large paella pan or skillet, heat a splash of olive oil over medium heat. Place the duck breasts skin-side down and sear until the skin is crispy and golden, about 6-8 minutes. Flip and cook for an additional 3-4 minutes. Remove from the pan, and let rest before slicing.
2. Sauté the Vegetables
   
   In the same pan, add the diced onion and red bell pepper. Sauté for 3-4 minutes until softened. Add the minced garlic and sliced mushrooms, continuing to cook until the mushrooms are tender and browned.
3. Toast the Rice
   
   Add the Arborio rice to the pan, stirring constantly for about 2 minutes to toast the rice. This helps develop flavor.
4. Add Liquids
   
   Pour in the dry white wine, scraping the bottom of the pan to release any brown bits. Allow it to simmer until nearly absorbed. Then, add the chicken broth, smoked paprika, saffron, and season with salt and pepper. Stir well to combine.
5. Cook the Paella
   
   Bring the mixture to a gentle simmer. Reduce the heat to low and let it cook without stirring for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. If the rice is still firm, add a bit more broth or water as necessary.
6. Add Peas and Duck
   
   A few minutes before the paella is finished cooking, sprinkle the frozen peas over the top and nestle the sliced duck breasts into the rice. Cover the pan with a lid or foil to allow the flavors to meld and for the peas to heat through.
7. Serve
   
   Remove from heat and let rest for a few minutes. Garnish with chopped parsley and serve with lemon wedges on the side.

Enjoy your Duck and Mushroom Paella!