Riffing off several different recipes I've read and my own imagination I'm going to charge into my next paella. The current plan is to cut a duck into 10 pieces and coarse chop a rack of ribs. Brown all of that well and use some of the combined duck fat and pork fat to saute the veggies and make the sofrito.
From there, I'll probably stick pretty close to NW's guidelines...peppers, garlic, green beans and artichoke hearts.
Getting the fat rendered out of the duck without burning is going to be the tricky part, but from my first experience, things happen pretty gently in the paella pan. I think it will take a little longer than browning the chicken, but not a lot.
I'm looking for any thoughts or suggestions from the paella crowd.