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Monday, May 22, 2017

Arroz Al Horno with Quail, Oranges And Pine Nuts

 Yield: 8 servings

      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.
  Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD
  NETWORK - (Show # ME-1A38 broadcast 04-14-1998)
  Recipe by: Mario Batali

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