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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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