Method

• Bring a pot to high heat, drizzle olive oil and add the fennel. Sauté for 3 minutes add the chopped tomatoes, add the Spanish spice and add the salt.
• Cook for 3 minutes, add stock and 1 cup of water. Bring to the boil, add the saffron and turn down to medium heat. Simmer for 15 -20 minutes to develop flavours.
• Bring large paella pan (around 40-50cm diameter) to medium high heat using 2-3 burners of your cooktop or on a paella burner.
• Place the duck breast skin side down and let it render for 5-7 minutes until golden and crispy. Remove from pan. Cut breasts into 2cm pieces and set aside.
• Using the duck fat, on medium high heat, sauté the chorizos for 3 minutes. Add the capsicum and sauté for 3 minutes, add the onion and the garlic, sauté for another 3 minutes until soft and caramelised.
• Add the duck and sauté for 3 minutes. Add the rice and saute for another 2 minutes.
• Add the stock and mix with all the ingredients until commence to boil.
• Add the prawns and stir through. Cook for 5 minutes until the liquid is halfway down.
• Place the mussels all around the paella and pressing down so they are halfway submerging into the rice and the liquids.
• Stop stirring and turn down to low. Lightly cover with foil and let it cook for 15-20 minutes until the rice is cooked and a light caramelisation has formed on the bottom of the rice (crispy and sticky).
• Turn off the heat, splash some of the sherry vinegar all over the paella and let it rest for 5 minutes.
• Serve with lemon wedges and garnish with chopped parsley.