Ingredients (4 personas):
A can of duck confit 250 gr. de seta shiitake · 250 gr. crushed tomato 400 gr. of rice · 1200 cl. chicken broth (three times the amount of rice) · Olive oil · Two cloves of garlic · Paprika from La Vera.
Preparation:
· Place the paella on the heat with a splash of oil or a couple of tablespoons of the duck confit fat..
· Add the sliced garlic cloves, paprika and tomato with a little salt and a teaspoon of sugar. Stir and fry for three minutes until the water is lost.. Throw in the mushrooms, Add the rice and stir, mixing well with the rest of the ingredients..
· Pour the hot broth (three measures for one of rice), Stir so that the ingredients are distributed and leave on high heat for the first eight minutes.. After this time, lower the fire, Spread the duck confit into pieces on top of the rice and wait for the broth to finish..
· After a few minutes of rest, ready to eat, from the paella or on the plate!
To liven up this piece of rice we can listen to Koko Taylor with her “I’m a little mixed up”.
ANTONIO HERNANDEZ. Head of kitchen PATA NEGRA RESTAURANT, Baron of Sant Petrillo, 3. T.963 890 954
