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Arroz Al Horno With Quail, Oranges And Pine Nuts

Type: Poultry
Courses: Main Course
Serves: 8 people

Recipe Ingredients

7 cups 1659mlChicken stock
1/2 teaspoon 2.5mlSaffron
1 cup 237mlFresh orange juice
  Peel of 1 orange - cut 1/4" batonette
6 tablespoons 90mlExtra-virgin olive oil
8   Quail - cleaned, with bones
1 lb 454g / 16ozHot Italian sausage
1 lb 454g / 16ozSpanish onion - chopped 1/4" dice (large)
6   Garlic cloves - thinly sliced
1   Red bell pepper - cut 1/2" dice
1   Green bell pepper - cut 1/2" dice
2 tablespoons 30mlSpanish paprika
4 tablespoons 60mlPine nuts
4 oz 113gJamon Saran or Jambon de Bayonne - in 1/2" cubes
1 cup 160g / 5.6ozFresh fava beans
3 cups 480g / 16ozShort-grain rice = (Carborio or Spanish)

Recipe Instructions

Bring chicken stock, saffron, orange juice and peel to boil and place on back of stove. In an 18-inch to 22-inch paella pan over a fire made of grape vine clippings or a hot grill, or two burners on the home stove add olive oil. When smoking, season quail and place in pan to brown.

When quail and sausage are brown, add onions, garlic, peppers, paprika, pine nuts, ham and fava beans and stir. Cook until onions are softened, about 5 to 6 minutes. Add rice and cook 3 to 4 minutes. Add stock and bring to boil. Cook 20 minutes uncovered and unstirred and allow to rest 5 minutes before serving.

Source:
"MEDITERRANEAN MARIO with Mario Batali - (Show # ME-1A38) - from the TV FOOD NETWORK"

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