| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Italian | Med01 | 8 | Servings |
INGREDIENTS
| 7 | c | Chicken stock |
| 1/2 | t | Saffron |
| 1 | c | Fresh orange juice |
| Peel of 1 orange, cut 1/4" | ||
| batonette | ||
| 6 | T | Extra-virgin olive oil |
| 8 | Quail, cleaned with bones | |
| 1 | lb | Hot Italian sausage |
| 1 | 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 | T | Spanish paprika |
| 4 | T | Pine nuts |
| 4 | oz | Jamon Saran or Jambon de |
| Bayonne in 1/2" cubes | ||
| 1 | c | Fresh fava beans |
| 3 | c | Short-grain rice, Carborio |
| or Spanish |
INSTRUCTIONS
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 - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-21-1998 Recipe by: Mario Batali Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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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