Earlier this week after roasting a whole duckling, I was able to make a duck broth and reserve a few pounds of the meat for this dish.In making the sofrito, I combined Hungarian smoked paprika, ground sumac,and heirloom tomatoes with Cornelian cherry jam (fruit from the dogwood). I used a cherry fruit ale (Sam Smith's organic) for the reduction. It turned out to be a beautiful smokey red. To add to the rustic theme, I used cranberry beans, which can be found fresh or canned. They add a creaminess to the recipe. Quality dried beans are sometimes available at Rancho Gordo. I opted to use fresh chorizo, not in any sausage skin. After creating the soccarat, I placed a Cornelian cherry sauce in the center of the pan for serving. Traditionally, this is where the garlic head would go, but this is not traditional. This recipe is sized for a 14 inch paella pan which I have cooked stove top style using a 14" burner. For a 16 inch paella pan you would multiply this by 1 1/4. You can modify this recipe upwards or downwards to size. A larger size can be cooked over two burners.

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