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Recipe Name: Arroz Al Horno With Quail, Oranges And Pine Nuts Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 8

7 Cup(s) Chicken stock
1/2 Teaspoon(s) Saffron
1 Cup(s) Fresh orange juice
Peel of 1 orange, cut 1/4"
6 Tablespoon(s) Extra-virgin olive oil
8 Quail, cleaned with bones
1 Pound(s) Hot Italian sausage
1 Spanish onion, chopped 1/4"
6 Garlic cloves, thinly sliced
1 Red bell pepper, cut 1/2"
1 Green bell pepper, cut 1/2"
2 Tablespoon(s) Spanish paprika
4 Tablespoon(s) Pine nuts
4 Ounce(s) Jamon Saran or Jambon de
Bayonne in 1/2" cubes
1 Cup(s) Fresh fava beans
3 Cup(s) Short-grain rice, Carborio
or Spanish
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 a hot grill, or two burners on the home
stove add olive oil. When smoking, season quail and place in pan to
brown. When quail and sausage are brown, add onions, garlic, peppers,
paprika, pine nuts, ham and fava beans and stir. Cook until onions are
softened, about 5 to 6 minutes. Add rice and cook 3 to 4 minutes. Add
stock and bring to boil. Cook 20 minutes uncovered and unstirred and
allow to rest 5 minutes before serving. This recipe yields 8 servings.
Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD
NETWORK - (Show # ME-1A38 broadcast 04-14-1998) Downloaded from their
Web-Site - Formatted for MasterCook by Joe
Comiskey, aka MR MAD - -or-
04-21-1998 Recipe by: Mario Batali Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 280
Calories From Fat: 148
Total Fat: 16.8g
Cholesterol: 51.6mg
Sodium: 688.3mg
Potassium: 423.5mg
Carbohydrates: 17.7g
Fiber: 1.8g
Sugar: 8.9g
Protein: 16.3g

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