Chef Frank shows New York Jets legends Willie Colon and Greg Buttle how to make paella with duck, bacon and sausage in about 20 minutes.
"Most people don't think of paella as a tailgating dish — it's hot dogs, hamburgers, chicken wings," Chef Frank admits. "For me, it's paella. It's a one-pot meal; you can take everything in Ziplocs, throw them out, go home with the pot, nothing left."
You can use a grill or stovetop for this recipe, which is a step up from your typical tailgate fare, doesn't take up a lot of room and is fairly hands-off. Simply keep an eye on your pot so the paella doesn't burn. Here's everything you need in time for Super Bowl Sunday. Plus, watch the video to hear why Napa Valley winemaker Joe Wagner thinks Jets Uncorked Championship Reserve pairs perfectly.
Ingredients
- 3 legs of duck
- 1/2 pound sausage
- 1/2 pound bacon
- 1/4 cup extra virgin olive oil
- 3 cloves of garlic
- 1/2 onion, diced
- 1/2 red pepper, diced
- 1 1/2 cups paella rice (bomba or calasparra)
- 3-4 cups chicken stock
- salt
- pepper
- sliced scallions for garnish
Directions
- Heat the oil in a medium-size paella pan. Add the sausage, bacon and duck and brown on all sides.
- Let the garlic, onions and red peppers sweat.
- Add the rice, mix and coat in the oil.
- Add the stock just to cover the rice, and season well with salt and pepper. Stir together and make sure the rice is evenly distributed on the bottom of the pan. Taste the liquid and make sure it is well seasoned.
- Let cook over medium heat without stirring until all of the liquid is absorbed.
- When rice is tender, turn the heat up slightly to toast the bottom of the paella.
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