Made of the famed Lenox crystal, these glasses are surprisingly dishwasher-safe, too.. Lodge 8-Inch Pre-Seasoned Dual-Handle Carbon Steel Skillet.
1/4 cup diced dried apricots.In a large ovenproof skillet, heat the oil until shimmering.
Add the onion and garlic and cook over moderately low heat until softened, 5 minutes.Add the tomato and cook until softened, 5 minutes.Stir in the paprika and saffron.
Add the rice and cook, stirring, for 2 minutes.Add half of the broth and gently simmer until absorbed, 8 minutes.
Stir in the duck, chorizo, olives and apricots and season with salt and pepper.
Add the remaining broth and bring to a boil.. Bake the skillet uncovered until the rice absorbs the liquid and is tender, 16 minutes..Top each cookie with a walnut half.
Let the chocolate set before serving.. Make Ahead.The cookies can be stored at room temperature in an airtight container between wax paper for up to 5 days..
chicken stock or 3 1/2 cups low-sodium broth mixed with 3 1/2 cups of water.sweet onion, finely chopped.