Arroz Al Horno With Quail, Oranges And Pine Nuts
Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 8
 

Ingredients:

7 cups chicken stock
1/2 teaspoon saffron
1 cup fresh orange juice
1 medium peel of 1 orange -- cut 1/4 inch batonette
6 tablespoons extra-virgin olive oil
8 medium quail -- cleaned, with bones
1 pound hot Italian sausage
1 large spanish onion -- chopped 1/4 inch dice
6 cloves garlic -- thinly sliced
1 medium red bell pepper -- cut 1/2 inch dice
1 medium green bell pepper -- cut 1/2 inch dice
2 tablespoons spanish paprika
4 tablespoons pine nuts
4 ounces jamon saran or jambon de bayonne -- in 1/2 inch cubes
1 cup fresh fava beans
3 cups short-grain rice -- carborio or spanish
 

Preparation:

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.