Duck and Seafood Paella

In Spain, "Paella" refers to the pan and the rice dish that it cooks and regional recipes reflect the local bounty; fish on the coast and rabbit and sausage inland. Saffron lends its distinctive red colour and sharp taste and the Spanish paprika has a full-bodied smoke character as the red bell peppers are dried over open oak fires. This is party food that deserves a little drama. Fire up the flamenco guitar; pop some corks and feast like Poncho Sanchez. You can make it stove top or on a bonfire. Delicious!

In a large paella (or fry pan), sauté onion in oil for a few minutes over medium heat to soften. Add rice and cook 4 minutes stirring often. Add celery, pepper, garlic, saffron, sausage, duck and paprika; stir and add chicken stock. Simmer 12 minutes until rice begins to soften. Add clams and cook 4 minutes then add mussels, peas and shrimp and cover to steam open clams and mussels. Once the shells have opened and the shrimp have just lost their translucent look, it is ready to go! The rice should be tender and you can season to your liking with salt and pepper. Ole!

Duck and Seafood Paella