Entree: Spain – Valencia – Pheasant Paella with Plums (Arroz de Faisán y Ciruelas) (Pheasant and Plum Paella)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
25 min
Additional
5 min
Total
45 min
Ingredients
- 1 whole pheasant, cut into 8 pieces, approx. 3 lb (1.4 kg) total
- 3 tbsp (45 ml) olive oil
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 3 cloves garlic, minced
- 1 red bell pepper, seeded and thinly sliced (about 6 oz / 170 g)
- 1 cup (200 g) Bomba rice
- 3 cups (720 ml) hot chicken stock
- 1/2 tsp saffron threads, soaked in 2 tbsp (30 ml) warm stock
- 1 tsp (5 g) smoked paprika (pimentón)
- 1 cup (200 g) plums, pitted and quartered (about 6 small plums)
- 1/2 cup (120 ml) canned crushed tomatoes
- 1 cup (150 g) frozen peas, thawed
- 2 tbsp (30 ml) dry white wine
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- Lemon wedges for serving
Instructions
1. In a large paella pan or wide skillet, heat olive oil over medium-high heat. Season pheasant pieces with salt and pepper and brown in batches until golden on all sides; transfer to a plate.
2. Reduce heat to medium, add onion and bell pepper and cook until softened, about 6 minutes. Stir in garlic, smoked paprika, and crushed tomatoes; cook 2–3 minutes until aromatic.
3. Add rice to the pan and stir to coat with the sofrito for 1–2 minutes. Pour in white wine and allow to reduce slightly.
4. Return browned pheasant pieces to the pan, nestling them into the rice. Pour in hot chicken stock and the saffron with its soaking liquid; add plums evenly across the pan. Do not stir from this point.
5. Simmer gently over medium-low heat uncovered for 18–22 minutes until rice has absorbed most liquid and pheasant is cooked through; rotate pan if heat is uneven. If top dries before rice is done, add up to 1/2 cup (120 ml) more hot stock.
6. Scatter peas over the surface in the last 3 minutes of cooking. When rice is tender and socarrat (light crust) develops on bottom, remove from heat and cover loosely with a clean towel; rest 5 minutes.
7. Serve paella straight from the pan with lemon wedges alongside.
