Paella (with chicken and duck)

 

My in-laws live in Spain and they are hardcore paella connoisseurs.  The American side of the family decided to try to make a pre-Thanksgiving paella, knowing we would be diving in as the blind, American amateurs that we are.  Considering how sunny and warm it was outside, it really was not a problem slaving over the grill throughout the afternoon.

What you'll need (all amounts are approximations since it's really a matter of taste):

• Paella pan
  
• Olive oil
• Salt
  
• 4 duck breasts, cut in half (so 8 pieces)
  
• 6 small- to medium-sized chicken legs (Rabbit and snails are traditional ingredients, but we stuck with what we could easily get from the grocery store)
  
• Bell peppers (we used red ones since that's what we had in the fridge)
  
• Parsley
• Garlic (a couple cloves)
  
• Tomatoes (we probably could've used more, but we were relying on what the garden provided)
  
• Red Onion
• Leeks (we added these since they were growing in the garden -- we cut down on the red onion because we were adding these)
• Rosemary sprig (or whatever delightful sprig you happen to have growing in the garden)
  
• Chicken broth/Water (Note: the chicken broth/rice ratio should be about 2:1 -- this is the tricky part since the amount you let evaporate can really change and then change how much water should be/could be added)
• Paella rice ("bomba" rice; italian-style arborio rice will also work just as well).
• The rule of thumb is one handful of rice per person dining.  We went with ten generous handfuls of rice.  Then we measured that in pitcher, and matched the volume with water later on.  (It was probably something like eight cups of rice, but the handful rule is the best way to go!)
  
• Saffron (a couple of pinches at most -- my family has collected saffron over the years and has been too cheap/afraid to use it, so we have way too much already!)
• Canned butter beans (or fava beans)
  

First, fire up the grill!  Traditionally, it's best to use aromatic wood like cedar, orange, or lemon.  At least according to the Spanish.

Once you have a good fire going, put olive oil in the paella pan.  Heat.  Sprinkle some salt in and allow it to heat up.

When the pan is hot, add the chopped up bell pepper and stir.  Once cooked, put the bell pepper on a plate and set it aside.

Next add the chicken and duck and let them brown, flipping them every few minutes.

CAUTION: that oil/grease can splatter something awful from the paella pan.  Make sure you have a long set of tongs and a long cloth to shield yourself with; plus some solid backward-hopping skills.  

The duck breast will cook faster than the chicken so, when it is sufficiently browned, set the duck breast aside, and continue cooking the chicken alone.

Meanwhile, you should have already prepared your tomato/vegetable/herb sauce.  In a blender, add your tomatoes, chopped parsley, onion/leeks, garlic, and a little bit of chicken broth.  Make sure to leave the red peppers aside, as they will be added at the end for decoration/flavor.  

When the chicken is well-browned, add the duck breast back to the paella pan, and then add the blended sauce over the mix.  Ours was very green because we did not have a lot of tomatoes to work with.  Saute briefly and then add the rest of the chicken broth.  Stir.  Add the rosemary sprigs at this time.