Arroz Al Horno With Quail, Oranges And Pine Nuts Recipe

1. 1

   Bring chicken stock, saffron, orange juice and peel to boil and place on back of stove.

2. 2

   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.

3. 3

   When smoking, season quail and place in pan to brown.

4. 4

   When quail and sausage are brown, add in onions, garlic, peppers, paprika, pine nuts, ham and fava beans and stir.

5. 5

   Cook till onions are softened, about 5 to 6 min.

6. 6

   Add in rice and cook 3 to 4 min.

7. 7

   Add in stock and bring to boil.

8. 8

   Cook 20 min uncovered and unstirred and allow to rest 5 min before serving.

9. 9

   This recipe yields 8 servings.

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