Passo 1
Fill a pot with the 1.5 L water and the red wine. Add half the chorizo, the smoked bacon, the bay leaves, the duck breasts and the salt to the pot.
Passo 2
Cook for 40 minutes.
Passo 3
Strain and set aside the stock from cooking the duck.
Passo 4
In a pot, sauté the chopped onion and chopped garlic in olive oil. Let brown for 3 minutes and add the tomato pulp.
Passo 5
Let simmer for 5 minutes.
Passo 6
Allow the meat to cool, shred the duck and cut the chorizo and smoked bacon into cubes. Add to the pot with the sautéed onion and garlic.
Passo 7
Add some of the stock and simmer for 3 minutes.
Passo 8
Add the rice and mix well. Add 400 ml of the cooking stock, the pepper and paprika. Bring to a boil then lower the heat and cook for 10 minutes.
Passo 9
Place the rice on a baking tray. Slice the remaining chorizo and arrange over the rice.
Passo 10
Bake at 170 °C for 15 minutes until golden brown.
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