Game Meat and Prawn Paella | Recipe by Chef Rachel Ponce
Pairing wine with inspired cuisine is a true art, and Copia has mastered it. With each vintage release, they curate dishes that elevate every sip. For the 2019 vintage, Chef Rachel Ponce crafted an unforgettable Game Meat & Prawn Paella—a dish so rich and layered that it became a Copia legend. The unctuous depth of the duck, smoky lamb sausage, and succulent prawns beautifully complement the bold complexity of Source Syrah. Rustic yet luxurious, this paella is a perfect balance of flavors and textures. Whether for a special occasion or a weekend feast, this is a dish you’ll crave again and again. For more culinary inspiration, find recipes that showcase the versatility of wild game and seafood combinations.
Introduction to Paella
Paella is a traditional Spanish dish that originated in the Valencia region, known for its rich culinary heritage. The name “paella” comes from the Valencian word for “pan,” referring to the wide, shallow cooking vessel used to prepare this iconic dish. Paella is celebrated for its versatility and vibrant flavors, making it a beloved staple in Spanish cuisine. Traditionally, it features a harmonious blend of seafood, meat, and vegetables, each ingredient contributing to the dish’s complex and satisfying taste. While paella is enjoyed throughout Spain, its roots are deeply embedded in the Valencia region, where it is often prepared for communal gatherings and festive occasions. Cooking paella is not just about following a recipe; it’s about embracing a culinary tradition that brings people together.
The Inspiration Behind the Recipe
Spanish cuisine, with its bold flavors and communal spirit, was the perfect inspiration for Copia’s 2019 vintage release. Chef Rachel Ponce embraced this theme, crafting a Game Meat & Prawn Paella that reflects the depth of Source Syrah—rich, smoky, and beautifully layered. The unctuous duck, spiced lamb sausage, and succulent prawns create a luxurious yet rustic harmony, mirroring the wine’s intensity. Slow-cooked to perfection, each bite unveils a complexity that lingers, much like a fine Syrah. Simple in presentation yet indulgent in taste, this dish embodies Spanish tradition with a modern, elevated twist—truly a feast for the senses.
Ingredients List for Game Meat & Prawn Paella
- 2 duck legs and thighs
- ½ c duck fat or olive oil
- 2 lamb sausages, casing removed
- ½ lb prawns, peeled and deveined
- ½ tsp smoked paprika
- ½ c olive oil, divided in 2
- 1 medium onion, minced
- 5 garlic cloves, minced
- 14.5 oz can fire roasted tomato, diced
- 1 ½ tsp red pepper flakes
- 1 tsp porcini powder
- 3 c vegetable stock
- 1 large pinch saffron
- To Taste salt
- 1 ½ c Bomba rice
- ½ c frozen peas
- 14 oz jar roasted red peppers, drained and sliced
- Assorted flat leaf parsley, edible flowers, for garnish
Choosing the Right Ingredients
Selecting the right ingredients is essential for crafting an authentic and flavorful paella. Here are some tips to guide you:
- High-Quality Rice: The foundation of any great paella is the rice. Opt for short-grain varieties like Bomba or Calasparra rice, which are specifically designed to absorb liquid while maintaining a firm texture.
- Fresh Seafood: For a delectable seafood paella, choose fresh mussels, shrimp, and squid. Fresh, sustainable seafood ensures the best flavor and texture.
- Flavorful Chicken Stock: A rich chicken stock adds depth to the dish. Whether you use store-bought or homemade stock, ensure it’s of high quality to enhance the overall taste.
- Authentic Chorizo: Chorizo, a spicy Spanish sausage, infuses the paella with smoky, savory notes. Look for chorizo made with pork and smoked paprika for an authentic touch.
Step-by-Step Cooking Instructions for Game Meat & Prawn Paella
Step 1: Preparing the Duck
This can be done up to 2 days in advance. For the duck, preheat oven to 300° F. Carefully make
small scores in the skin, taking care not to pierce the meat. In a shallow pan, fill with ½ cup duck fat or olive oil. Place
duck in fat skin side up. Season with ½ teaspoon of salt, cover and put pan in the oven for 3 hours. Remove pan, let
cool so it is easier to handle with your hands. Remove the skin and shred the meat.
Step 2: Cooking the Prawns
Preheat a 4-serving paella pan over medium high heat. You can also use large skillet or cast-iron pan. Dry the prawns
and season with smoked paprika and ¼ teaspoon salt. Sauté the prawns 2 minutes per side. Remove prawns and
set aside.
Step 3: Building the Base of the Paella in the Paella Pan
Reduce heat to medium. In the same pan heat up ¼ cup olive oil. Sauté the onion and garlic for 3 minutes. Add the
lamb sausage, breaking the meat up into bite size pieces. Add the can of tomatoes, porcini powder and red pepper
flakes. Cook until most of the liquid is evaporated, roughly 7-8 minutes. Stir in the stock, saffron and 1½ teaspoon
salt. Pour the rice evenly across the broth and shake pan so the rice settles. Simmer and cook without stirring,
roughly 25 minutes total.
Step 4: Cooking the Rice & Bringing it All Together
15 minutes into the cooking time, add the shredded duck, peas and roasted red pepper slices to the rice. Press down
softly with wooden spoon. Cook another 5 minutes. Check the bottom of the rice and if you do not see any more
liquid on the bottom your rice should be done. When that happens, let sit for an extra minute to form the soccarat, or
crunchy caramelized crust of rice. Add prawns and garnish with parsley and colorful edible flowers.
Tips for Cooking Paella
Mastering the art of cooking paella involves a few essential techniques:
- Use a Paella Pan: A traditional paella pan is wide, shallow, and flat, designed to cook the rice evenly. If you don’t have one, a large skillet or sauté pan can be a good substitute.
- Cook Over Medium Heat: Maintaining medium heat ensures even cooking and prevents the rice from burning. This steady heat is crucial for developing the dish’s signature texture.
- Don’t Stir the Rice: Once you add rice to the pan, resist the urge to stir. Allowing the rice to cook undisturbed helps it absorb the flavors and develop a perfect, al dente texture.
- Add Ingredients in Order: To ensure even cooking, add ingredients in stages. Start with chorizo and seafood, followed by chicken and vegetables, and finally, add the rice.
By following these tips, you’ll be well on your way to creating an authentic paella that captures the essence of Spanish cuisine.
Serving & Presentation Tips for Game Meat & Prawn Paella
Let It Rest for Maximum Flavor
Before serving, allow the paella to rest for 5 minutes off the heat. This short resting period helps the flavors meld, enhances the texture, and allows the socarrat (crispy rice at the bottom) to fully develop. Cutting into it too soon can make the rice mushy—patience is key!
Plating for a Rustic Yet Elegant Presentation
Paella is meant to be served straight from the pan, embracing its rustic charm. Use a wide, shallow spoon to gently scoop portions, ensuring each serving includes a balance of crispy rice, tender duck, spiced lamb sausage, and succulent prawns. Keep the plating simple, letting the vibrant ingredients shine.
Garnishing with Fresh Parsley for a Stunning Final Touch
Elevate the dish with a generous sprinkle of fresh parsley for a burst of color and brightness. For an eye-catching finish, scatter edible flowers over the paella—this adds a touch of elegance and makes the dish look restaurant-worthy.
Perfect Wine Pairing: Copia’s Source Syrah
This bold, layered Syrah beautifully complements the rich, smoky flavors of the dish. Its deep fruit notes, velvety texture, and subtle spice enhance the duck’s richness, lamb’s savoriness, and prawns’ briny sweetness, creating a seamless pairing.
Seafood Paella Variations
Seafood paella is a delightful variation that showcases the bounty of the sea. Here are some ideas to inspire your next culinary adventure:
- Add Some Heat: For a spicy twist, incorporate diced jalapeños or a sprinkle of red pepper flakes. This adds a fiery kick that complements the seafood.
- Experiment with Seafood: Don’t be afraid to mix it up with different types of seafood. Clams, scallops, or even lobster can add a luxurious touch to your paella.
- Introduce Smokiness: Enhance the dish with a smoky flavor by adding smoked paprika or chipotle peppers. This depth of flavor pairs beautifully with the seafood.
These variations allow you to customize your seafood paella, making each dish a unique and flavorful experience.
Conclusion
Paella is more than just a dish—it’s an experience. Chef Rachel Ponce’s Game Meat & Prawn Paella is a perfect blend of richness, smokiness, and layered textures, making it a true showstopper for any occasion. Whether you’re hosting a dinner party or enjoying a cozy night in, this recipe is guaranteed to impress.
Now it’s your turn! Try this luxurious yet rustic paella, and let us know how it turned out. Did you pair it with Copia’s Source Syrah or try a different wine? Do you have a unique twist on the recipe?
