Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   7      cups          chicken stock
     1/2  teaspoon      saffron
   1      cup           fresh orange juice
                        peel of 1 orange -- cut 1/4" batonette
   6      tablespoons   extra-virgin olive oil
   8                    quail -- cleaned, with bones
   1      pound         hot Italian sausage
   1      large         spanish onion -- chopped 1/4" dice
   6                    garlic cloves -- thinly sliced
   1                    red bell pepper -- cut 1/2" dice
   1                    green bell pepper -- cut 1/2" dice
   2      tablespoons   spanish paprika
   4      tablespoons   pine nuts
   4      ounces        jamon saran or jambon de bayonne -- in 1/2" 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.