My friend, Leslie Horne, makes outstanding Spanish Chorizo (Aurelia's Chorizo) and her paella skills are legendary. This recipe will make you a star in the kitchen!
6 Diamond H Ranch Semi-boneless Quail
Freshly ground black pepper
Smoked Spanish paprika
¼ cup olive oil
6 cups chicken broth
¼ tsp crumbled saffron threads
1 onion, finely diced
1 red bell pepper, chopped
3 links Aurelia's Spanish Style Chorizo*, sliced into ¼" slices
8 oz white mushrooms, sliced
1 medium tomato, finely diced
6 garlic cloves, minced
4 Tbsp mined flat leaf parsley
3 cups short grain rice
2 cups green peas
Roasted red pepper strips (for garnish)
Caper berries (for garnish)
Combine chicken broth and saffron in large pot and heat to almost boiling. Do not let it boil or it will evaporate.
Season quail with salt, freshly ground pepper, and smoked Spanish paprika. In a 1" paella pan**, over 2 burners, heat olive oil. Brown quail, but do not cook through. Remove from pan and set aside. Add onion and bell pepper, cooking until onion is wilted and translucent. Add chorizo and mushrooms, cook for 2 minutes. Add tomato, garlic and parsley. Continue to cook, stirring frequently, until mushrooms begin to soften and garlic becomes aromatic. Add 3 cups rice; stir to coat with pan drippings. Return quail to pan. Carefully add the hot saffron chicken broth. Taste and adjust the salt if needed. Bring the stock to a boil; cook for 15 minutes rotating pan over two burners. Scatter peas evenly over entire pan but do not stir. Garnish the top of paella with strips of roasted red peppers and caper berries. Cook for an additional 5 minutes or until all broth has been absorbed. Turn off heat. Cover with foil or a clean towel and let rest for 5-10 minutes. Serve and enjoy!
Leslie Horne, Aurelia´s Chorizo, Les Dames d' Escoffier International - San Antonio Chapter
*Note: Mexican-style chorizo cannot be substituted in the recipe
**Note: A large flat bottomed skillet or pan, preferably straight sided, can be substituted for a paella pan