Paella with Duck and Seafood
⏳ Time
40 minutes
🥕 Ingredients
16
🍽️ Servings
6
Description
Paella with Duck and Seafood
Ingredients
- Pasta shells - 6 pieces
- Duck Breast - 2 pieces
- King Prawns - 6 pieces
- Calamari - 8 pieces
- Bomb rice - 10.6 oz
- Fish Oil - ½ l
- Onion - 1 head
- Garlic - 4 cloves
- Orange Bell Peppers - 1 piece
- Olive Oil - 3 tablespoons
- Saffron - a pinch
- Octopus - 6 pieces
- Dry White Wine - 3 fl oz
- Turmeric - 2 teaspoons
- Canned Tomatoes (Pelati) - 1 can
- Frozen green bean pods - ½ cup
Step by Step guide
Step 1
Thaw all seafood on the top shelf of the refrigerator in a colander to drain the liquid.
Step 2
Finely chop the onion and 4 cloves of garlic.
Step 3
Slice the bell pepper into strips.
Step 4
Prepare the fish broth by any available method and, while it is hot, add saffron to infuse.
Step 5
Cut the duck breast into medium pieces.
Step 6
If your calamari is not cleaned, slice it into rings after cleaning, and peel the prawns, leaving only the tails.
Step 7
Heat olive oil in a wide skillet, which should be about 26–28 cm in diameter.
Step 8
Sauté the duck over medium heat until golden brown, then add the finely chopped onion and sauté, stirring, for another 5 minutes.
Step 9
Add the small octopuses (if not available, you can omit them) and calamari rings, and sauté for another 5 minutes over medium heat, stirring.
Step 10
Add turmeric, wine, and the can of chopped tomatoes in their juice.
Step 11
Then simmer for 10–15 minutes over low heat to prevent burning.
Step 12
Add the bomba rice. Attention: from this point on, do not stir anything.
Step 13
On top of the rice, place the prawns, mussels, and bell pepper, and carefully pour in the broth; you may need a ladle or more, depending on how much the tomatoes and wine have reduced. Everything should be slightly covered with broth.
Step 14
Cover with a lid and simmer for 5 minutes, then after 5 minutes, add the frozen green peas and simmer under the lid over low heat for another 5 minutes.
Step 15
After that, turn off the heat and let it sit under the lid for 10 minutes.
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