Arroz Al Horno With Quail, Oranges And Pine Nuts

Course :	Italian
From:	HungryMonster.com
Serves:	8

Ingredients:

7	cups	chicken stock
1/2	teaspoon	saffron
1	cup	fresh orange juice
1	medium	peel of 1 orange -- cut 1/4 inch batonette
6	tablespoons	extra-virgin olive oil
8	medium	quail -- cleaned, with bones
1	pound	hot Italian sausage
1	large	spanish onion -- chopped 1/4 inch dice
6	cloves	garlic -- thinly sliced
1	medium	red bell pepper -- cut 1/2 inch dice
1	medium	green bell pepper -- cut 1/2 inch dice
2	tablespoons	spanish paprika
4	tablespoons	pine nuts
4	ounces	jamon saran or jambon de bayonne -- in 1/2 inch cubes
1	cup	fresh fava beans
3	cups	short-grain rice -- carborio or spanish

Preparation:

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.