Dry rice made in paella for 6 serves.

  • 500 g brown rice
  • 4l bird broth
  • 1 blue duck of La Albufera
  • 400g snails, scalded and cleaned 
  • 1 green onion
  • 2 cloves of garlic
  • 12 saffron threads
  • 20g chamorreta
  • 100g chickpeas
  • 30g Picual EVOO for the broth
  • 1 rosemary branch
  • 50g EVOO for paella
  • Salt 



For the duck: cut them into four pieces, and then cut every piece in halves, so there will be at least 12 slices of duck. Add salt and pepper, and reserve it for the broth.

For snails: already purged and clean of slime, put them to cook in cold water so that, when they finish cooking, they keep outside of the shell. If we use hot water, the snail gets into the shell and it is harder to take it out later to eat. Once they are scalded and cleaned, reserve them until processing.

For the broth: in a saucepan over medium heat, put the EVOO for the broth and garlic. Once it is golden, add the duck pieces and put on high heat so that they are browned on all sides. When they are brown, reserve them. Add the chopped green onion to the pot to deglaze and give sweetness to the broth; stir well until it has a beautiful golden color, and incorporate the bird broth and chickpeas (previously soaked in warm water and salt for at least 8 hours). Bring everything to a boil and defoam it to remove all impurities from chickpeas. When it boils, add the duck and rosemary, and let it cook until it is tender, over very low heat, for about 3 hours, which is what it will take to cook the chickpeas. Then, add the snails and let them cook 10 more minutes. After that time, check if the duck is tender. If so, strain the broth, rectify salt if necessary and reserve it for processing. Reserve the duck, chickpeas, and snails to finish.



Put the paella over medium heat with the oil and sauté the rice evenly. Add the saffron, the chamorreta and 1.7l of broth and raise the heat to the maximum. Spread the rice throughout the paella and let it cook 5 minutes. Add salt if necessary.



Add the duck pieces, chickpeas, and snails. Put it on medium heat and cook it another 10 minutes. It is important to distribute the duck pieces and chickpeas well so that the cooking is as uniform as possible.

Lower the heat to minimum until all the broth dries. Let stand 2 minutes before serving.