Duck confit and dried apricots are probably not pantry staples for most people, but it just happened that I had both hanging out in my kitchen so thought this was an interesting way to put them to use.
Preheat the oven to 375°. In a large ovenproof skillet, heat the oil until shimmering. Add the onion and garlic and cook over moderately low heat until softened, 5 minutes.
Add the tomato and cook until softened, 5 minutes. Stir in the paprika and saffron. Add the rice and cook, stirring, for 2 minutes. Add half of the broth and gently simmer until absorbed, 8 minutes.
Stir in the duck, chorizo, olives and apricots and season with salt and pepper. Add the remaining broth and bring to a boil. Bake with the skillet uncovered until the rice absorbs the liquid and is tender, about 16 minutes. Serve and enjoy!
My verdict: This was pretty easy, tasted great and end up like a paella. I used a spicy chorizo (which wasn’t terribly hot), but if heat’s not your thing, just go for the regular.
Next time, I might swap bomba for the arborio rice. Speaking of swapping, if you don’t have duck confit hanging around, shredding some chicken legs from a roast bird would probably work well too. And IMHO, adding some artichoke hearts would be a good thing.
If you’re one of those who like peas in everything, a handful tossed in would work too.