Arroz Al Horno With Quail, Oranges And Pine Nuts Recipe
Servings: 8
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
Directions
- 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 warm grill, or possibly two burners on the home stove add in extra virgin olive oil. When smoking, season quail and place in pan to brown. When quail and sausage are brown, add in onions, garlic, peppers, paprika, pine nuts, ham and fava beans and stir. Cook till onions are softened, about 5 to 6 min. Add in rice and cook 3 to 4 min. Add in stock and bring to boil. Cook 20 min uncovered and unstirred and allow to rest 5 min before serving.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 508g | |
| Recipe makes 8 servings | |
| Calories 849 | |
| Calories from Fat 386 | 45% |
| Total Fat 43.19g | 54% |
| Saturated Fat 11.55g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 118mg | 39% |
| Sodium 802mg | 33% |
| Potassium 940mg | 27% |
| Total Carbs 72.53g | 19% |
| Dietary Fiber 8.0g | 27% |
| Sugars 2.99g | 2% |
| Protein 40.49g | 65% |
