SERVES 4 - 6


1/2 Tsp Saffron Threads
2 Tbsp Hot Water
6 Oz Skinless, Boneless Chicken Cut Into Pieces
4 Boneless Duck Breasts, Cut Into Pieces
2 Tbsp Olive Oil
1 Large Onion, Chopped
3 Garlic Cloves, Crushed
1 Tbsp Smoked Paprkia
8 Oz Tomatoes, Peeled And Cut Into Wedges

1 Orange Bell Pepper, Charred And Chopped
6 Oz Red Kidney Beans
1 5/8 C Paella Rice
1 Tbsp Chopped Italian Parsley
1 Tbsp Fresh Orange Rind
2 Tbsp Orange Juice
½ Cup White Wine
5 Cup Hot Chicken Stock
1 Orange Cut Into Wedges
Salt & Pepper 


1.      Put saffron threads and water in bowl and let infuse for a few minutes

2.      Season the chicken and duck with salt and pepper. Heat oil in paella pan and cook duck and chicken over med-high heat for about 5 minutes or until golden brown on all sides. Remove meat from pan.

3.      Add Onion and cook over med heat for 2-3 minutes or until softened. Add garlic, paprika and saffron broth and cook while stirring constantly for 1 minute. Add tomatoes, bell pepper and beans and cook while stirring for an additional 2 minutes.

4.      Add rice and parsley and cook while stirring constantly for 1 minute or until rice is coated. Add orange rind, juice, wine and 4 cups of stock and bring to a boil. Reduce heat and let simmer uncovered for 10 minutes. Do not stir while cooking! But shake pan once or twice. Return the chicken and duck and all juices to pan and season with salt and pepper. Shake pan and cook for additional 10-15 minutes or until rice is plumped and cooked. If additional stock is required add and then shake pan to evenly distribute. Do not stir.

5.      When all liquid has been absorbed remove from heat and cover pan with dish towel or foil and let stand for 5 minutes. Garnish with parsley sprigs and orange wedges with juice squeezed over rice.



4960 Bethesda Ave,
Bethesda, MD. 20814
Tel: 301-841-8151

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