Spicy Southern Duck Paella

While a true paella is traditionally made in a paella pan, we’ve found that it’s really simple to make in a Dutch oven. This is a great dish to make over an open fire, although a cooktop will give you a lot more control.



1 (3 pound) duck, cut into pieces
4 tablespoons olive oil
1 sweet onion, chopped
3 ribs celery, thinly sliced
1 red bell pepper, chopped
3 large cloves garlic, minced finely
12 ounces smoked chorizo sausage, sliced
3 cups Riceland Extra Long Grain Rice
1 (14 ounce) can crushed tomatoes
6 cups chicken stock
2 tablespoons Old Bay seasoning
salt and pepper


  1. Heat a Dutch oven over medium-high heat.
  2. Sprinkle the duck pieces evenly with salt and pepper.
  3. Add the olive oil to the Dutch oven.
  4. Brown the duck pieces for 3-4 minutes per side.
  5. Remove to a large plate.
  6. Add the chopped vegetables to the pan and stir to combine with the rendered duck fat and olive oil.
  7. Cook for 5-8 minutes, until the onions become translucent.
  8. Remove the vegetables from the skillet and add the sliced sausage.
  9. Render the sausage for about 5 minutes until lightly browned.
  10. Add the rice, crushed tomatoes, cooked vegetables, chicken stock and Old Bay seasoning to the sausage.
  11. Stir to combine.
  12. Bring to a boil.
  13. Place the duck pieces on top of the boiling mixture.
  14. Reduce heat to low, cover and simmer for 20 minutes.
  15. Remove from heat and allow the paella to sit for about 5 minutes before serving.
  16. Serve hot.