| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
Med01 |
8 |
servings |
INGREDIENTS
| 7 |
c |
Chicken stock |
| 1/2 |
ts |
Saffron |
| 1 |
c |
Fresh orange juice |
|
|
Peel of 1 orange; cut 1/4" batonette |
| 6 |
tb |
Extra-virgin olive oil |
| 8 |
|
Quail; cleaned, with bones |
| 1 |
lb |
Hot Italian sausage |
| 1 |
lg |
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 |
tb |
Spanish paprika |
| 4 |
tb |
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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