Seafood Paella with Duck Confit and Coriander

by Kristian Vale

You'll need

  • 5 Garlic cloves, crushed
  • 1tbsp La Chinata paprika
  • 1tbsp Unsalted butter
  • 1/2 cup Dry white wine
  • 3 Legs duck confit
  • 1.5-2L Chicken stock
  • 1 1/2 cups Crushed tinned tomatoes
  • Coriander
  • 300g Risotto rice
  • 1 pinch Saffron
  • 12-15 Mussels
  • 2 Scampi
  • 8 Scallops
  • 2 Fillets fresh fish
  • Fresh lemon
  • Salt & pepper

Here's how

  1. In a hot paella pan, add duck confit (this can be bought from any high quality food store, it usually comes in a tin can which is an amazing product, straight from France!) with some duck fat and slowly caramelise.
  2. Once caramelised, add garlic, chilli and salt then cook for a further 2 mins. After that, add paprika and cook out for another 2 mins.
  3. Then add rice and saffron, and toast for a further 2mins, until warm and fragrant.
  4. Add tomatoes and chicken stock then cook for roughly 15mins. At this point in time. roughly half the liquid should be absorbed (youmay need a little more liquid if the rice is absorbing it too fast)
  5. Add mussels and rest of the seafood, then cook until all liquid has gone, the rice is cooked and seafood has only just cooked. This should take roughly 8mins.
  6. Double check the seasoning and don't be afraid if the rice has stuck to the pan! That is the whole point of a paella - it should have a crispy crust to eat.
  7. Make sure to eat the rice surrounding the confit - it is delicious.

About the Author

Kristian Vale

Kristian is Head Chef at China Lane: a stylishly relaxed dining experience within the beautiful inner city lane way of Angel Place. Seasonal produce, traditional flavours and modern techniques with a downtown 1930s Shanghai – meets – Mad Men feel.

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