We discovered this traditional rice dish while researching paella in Valencia. It's traditionally made in a Spanish cazuela, a round, medium-deep vessel made of partially glazed earthenware.
Ingredients
- 1 (9-lb.) muscovy duck, cut into 8 pieces
- Salt and freshly ground black pepper
- 3 tbsp. extra-virgin olive oil
- 1 lb. turnips, peeled and cut into wedges
- 4 medium tomatoes, peeled, seeded, and chopped
- 2 cloves garlic, peeled and minced
- 1 cup dried white beans, soaked overnight
- 1 large pinch saffron threads
- 4 cups simmering chicken stock
- 1 tbsp. sweet paprika
- 3 cups paella or risotto rice (arborio)
- Salt
ADVERTISEMENTADAD
Instructions
Step 1
Preheat oven to 350°. Trim fat from duck and season with salt and pepper. Heat oil in a large sauté pan over medium-high heat. Brown duck on all sides for about 15 minutes. Add turnips and brown on all sides for 5 minutes. Transfer duck and turnips to a large cazuela. Stir in tomatoes, garlic, and beans.
Step 2
Toast saffron in a small skillet over medium heat for 1 minute; crumble into stock, add paprika, then pour into cazuela. Add 4 cups water, then cook in the oven until duck is tender, about 1 hour.
Step 3
Stir in rice, cover, and bake until rice is tender, 25–30 minutes. Cool for about 15 minutes, season with salt, and serve from cazuela.
- Preheat oven to 350°. Trim fat from duck and season with salt and pepper. Heat oil in a large sauté pan over medium-high heat. Brown duck on all sides for about 15 minutes. Add turnips and brown on all sides for 5 minutes. Transfer duck and turnips to a large cazuela. Stir in tomatoes, garlic, and beans.
- Toast saffron in a small skillet over medium heat for 1 minute; crumble into stock, add paprika, then pour into cazuela. Add 4 cups water, then cook in the oven until duck is tender, about 1 hour.
- Stir in rice, cover, and bake until rice is tender, 25–30 minutes. Cool for about 15 minutes, season with salt, and serve from cazuela.
Keep Reading
Continue to Next Story
ADVERTISEMENTADAD
