Arroz Al Horno With Quail, Oranges And Pine Nuts Recipe

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Servings: 8

Ingredients

Cost per serving $8.28 view details
  • 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

  1. Bring chicken stock, saffron, orange juice and peel to boil and place on back of stove.
  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. 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.
  3. 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%
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