Winter Paella With Rabbit, Quail, and Duck Confit Recipe

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Winter Paella With Rabbit, Quail, and Duck Confit
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Ingredients
17
Count
Nutrition
658
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Have a large platter nearby to hold all the meat that you will brown.
  2. Heat a big skillet over medium heat; swirl in 2 tablespoons olive oil.
  3. Add in quails and brown on both sides, about 8 minutes in total; transfer to platter.
  4. Add choizo to skillet, cook/stir until well browned, about 8 minutes; transfer to platter; cover and set in the refrigerator.
  5. Drain all but 2 tablespoons fat from the pan; add in rabbit quarters.
  6. Cook, turning once, until browned, about 8 minutes.
  7. Pour in the broth, red wine, and saffron; bring to a simmer, scraping up any browned bits in the pan.
  8. Cover, decrease heat to low, and simmer slowly until the rabbit is tender and cooked through, about 30 minutes.
  9. Remove rabbit to the platter and cool until you can handle it, about 10 minutes.
  10. Keep the cooking liquid warm in the skillet over very low heat; you should have about 4 cups broth (add more if necessary).
  11. Once the rabbit has cooled, take the meat off the bones, discarding the bones, and cutting the meat into bite-sized pieces.
  12. Also take the meat off the duck confit legs, shredding it with a fork; set all the meat aside at room temperature.
  13. Position oven rack in the center of the oven; preheat to 375°.
  14. Heat a 14 inch paella pan over medium heat; swirl in the remaining 4 tablespoons oil and add in onion; cook/stir until translucent, about 4 minutes.
  15. Add in garlic and cook for 1 minute.
  16. Stir in tomatoes, thyme, smoked paprika, salt, and bay leaf; cook/stir until almost all the liquid has been absorbed, about 10 minutes.
  17. Add the rice to the pan and stir over the heat until translucent, about 1 minute.
  18. Strain the warmed broth mixture into the pan and bring to a simmer; cook, uncovered, for 10 minutes.
  19. Tuck all the meat into the simmer sauce, arranging it around the pan.
  20. Place in the oven and bake until almost all the liquid has been absorbed and rice is fairly tender, about 15 minutes.
  21. Transfer to a wire rack, cover tightly with foil, and set aside at room temperature for 10 minutes before serving.
  22. **If you are using standard canned beef broth, enrich it with 2 teaspoons beef or veal demiglace, found in the freezer case of high-end markets.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 657.61 Kcal (2753 kJ)
Calories from fat 206.12 Kcal
% Daily Value*
Total Fat 22.9g 35%
Cholesterol 41mg 14%
Sodium 1078.51mg 45%
Potassium 493.14mg 10%
Total Carbs 83.15g 28%
Sugars 4.44g 18%
Dietary Fiber 4.58g 18%
Protein 14.84g 30%
Vitamin C 10.8mg 18%
Iron 1.1mg 6%
Calcium 56mg 6%
Amount Per 100 g
Calories 146.62 Kcal (614 kJ)
Calories from fat 45.96 Kcal
% Daily Value*
Total Fat 5.11g 35%
Cholesterol 9.14mg 14%
Sodium 240.46mg 45%
Potassium 109.95mg 10%
Total Carbs 18.54g 28%
Sugars 0.99g 18%
Dietary Fiber 1.02g 18%
Protein 3.31g 30%
Vitamin C 2.4mg 18%
Iron 0.3mg 6%
Calcium 12.5mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.3
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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