Arroz Al Horno With Quail, Oranges And Pine Nuts Recipe

Ingredients

  • 7 c. Chicken stock
  • 1/2 tsp Saffron
  • 1 c. Fresh orange juice
  •     Peel of 1 orange cut 1/4" batonette
  • 6 Tbsp. Extra-virgin extra virgin olive oil
  • 8 x Quail cleaned, with bones
  • 1 lb Warm Italian sausage
  • 1 lrg Spanish onion minced 1/4" dice
  • 6 x Garlic cloves thinly sliced
  • 1 x Red bell pepper cut 1/2" dice
  • 1 x Green bell pepper cut 1/2" dice
  • 2 Tbsp. Spanish paprika
  • 4 Tbsp. Pine nuts
  • 4 ounce Jamon Saran or possibly Jambon de Bayonne in 1/2" cubes
  • 1 c. Fresh fava beans
  • 3 c. Short-grain rice, Carborio or possibly Spanish

Description

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 Possibly A…

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