Cookbook:Valencian-Inspired Paella

Valencian-Inspired Paella
CategorySpanish recipes
Time5 hours

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Spain | Rice Recipes

This is not a traditional Spanish paella recipe, however it is inspired by paella valenciana because it includes chicken, rabbit, duck and beans (the major ingredients of that dish).

This recipe is not for the faint of heart. It requires a significant amount of work. However, the creamy duck flavor of this dish is well worth the effort if you have the time.




  • 38-centimeter (15-inch) paellera
  • 7.6-liter (two-gallon) pot
  • Rice skimmer
  • Sharp chopping knife
  • Large serving spoon
  • Clean, white towel large enough to cover the paellera
  • Wide heating source such as:
    • A stove large enough to accommodate the size of the paellera
    • A gas burner designed specifically for paelleras
    • A charcoal barbecue
    • A low, forged steel tripod to support the paellera over a wood or charcoal fire
    • Cinder blocks or heat-resistant bricks to support the paellera over a wood or charcoal fire



Please read paella cooking techniques before attempting this recipe.


  1. Defrost the duck if necessary.
  2. Remove the organs and orange sauce packet and set aside.
  3. Cut off the tail, trim off the neck skin and set aside.
  4. Quarter the duck.
  5. Place the quartered duck, spine, neck skin and tail in the pot along with the frozen rabbit and the onion and green bell pepper.
  6. Fill the pot nearly to the top with water and heat to a moderate boil. Allow the contents to boil for about an hour.
  7. Remove the rabbit and quartered duck but leave the neck, tail and spine in the water. Then allow it to cool. All the meat should be cooked.
  8. Remove the skin from the duck meat and place the skin back in the pot.
  9. Remove the meat from the rabbit and duck and set aside.
  10. Put the duck bones, duck skin and rabbit bones back in the boiling water.
  11. Boil until the water is reduced to half of its original volume.
  12. Discard the bones and skin and strain the broth.
  13. Add the saffron and/or food coloring and simmer for an additional 2–3 minutes until the broth turns orange/yellow.


  1. Cut off the stems and thoroughly rinse the artichokes.
  2. Boil both the stems and the artichoke for about 20 minutes.
  3. Remove from the pot and run under cold water until cool.
  4. Cut the leaves from the artichoke hearts and scoop out the spiny threads. You will use the hearts and stems in the paella. Save the leaves for another day.


  1. Pour olive oil in a paellera over high heat and wait for the oil to shimmer.
  2. Sear the pepper strips and remove from the pan.
  3. Add the chicken breast and a tablespoon of salt. Cook the chicken about half way.
  4. Add the duck and rabbit. Sauté the meat until golden brown.
  5. Add diced peppers and sauté for 1 minute.
  6. Create a space in the center of the pan and add the garlic. Sauté until brown (be careful, as garlic burns easily).
  7. In the same space, add the tomatoes and allow to cook for about a minute. Then mix thoroughly.
  8. Add the paprika and mix thoroughly.
  9. Add the rice and stir until the rice is coated with the mixture.
  10. Pat the mixture down so it's level and add the broth so that it's almost to the top of the paellera.
  11. Add the rosemary branches, artichoke hearts and stems.
  12. Reduce the heat to low and allow the mixture to simmer for 10 minutes.
  13. Taste the broth. Add more salt if needed and gently mix to prevent broth from spilling.
  14. Remove the rosemary branches and continue cooking. At this point it's important NOT to stir the paella to allow toasted rice to develop at the bottom of the pan.
  15. Taste the rice in various places about once every four to five minutes. You'll know it's done when it's soft but not pasty.
  16. Replace the bell pepper strips and arrange them in a circular pattern.
  17. Remove the paella from the heat and place a white dish towel over the pan.
  18. Wait 5–10 minutes to allow the rice to absorb the remaining liquid.
  19. Serve hot. You should notice toasted (but not burned) rice at the bottom of the pan.

See also