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Arroz Al Horno with Quail, Oranges and Pine Nuts
7 c Chicken stock
1/2 ts Saffron
1 c Fresh orange juice
Peel of 1 orange; cut 1/4" batonette
6 tb Extra-virgin olive oil
8 Quail; cleaned, with bones
1 lb Hot Italian sausage
1 lg Spanish onion; chopped 1/4" dice
6 Garlic cloves; thinly sliced
1 Red bell pepper; cut 1/2" dice
1 Green bell pepper; cut 1/2" dice
2 tb Spanish paprika
4 tb Pine nuts
4 oz Jamon Saran or Jambon de Bayonne; in 1/2" cubes
1 c Fresh fava beans
3 c Short-grain rice; Carborio or Spanish
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. This recipe yields 8 servings.
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