Arroz Al Horno With Quail, Oranges And Pine Nuts

Recipe Ingredients

7 cups	1659ml	Chicken stock
1/2 teaspoon	2.5ml	Saffron
1 cup	237ml	Fresh orange juice
		Peel of 1 orange - cut 1/4" batonette
6 tablespoons	90ml	Extra-virgin olive oil
8		Quail - cleaned, with bones
1 lb	454g / 16oz	Hot Italian sausage
1 lb	454g / 16oz	Spanish 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	30ml	Spanish paprika
4 tablespoons	60ml	Pine nuts
4 oz	113g	Jamon Saran or Jambon de Bayonne - in 1/2" cubes
1 cup	160g / 5.6oz	Fresh fava beans
3 cups	480g / 16oz	Short-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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