Spanish cuisine · Meat & Kebab

Quail Escabeche

Quail cooked in a marinade of vinegar, olive oil, thyme and garlic and left to rest for at least a day.

Ingredients · for 4 servings

• 8 quail (oven-ready)
• 2 onions
• 1 head of garlic
• 200 ml white wine vinegar
• 200 ml white wine
• 300 ml olive oil
• 3 carrots
• 3 bay leaves
• 2 tsp thyme
• 1 tsp black peppercorns
• Salt

Instructions

1. Pat the quail dry, season with salt and truss with kitchen twine; cut the onions into thick rings, slice the carrots and separate the garlic head into individual, unpeeled cloves.
2. Heat 100 ml olive oil in a wide pot and brown the quail all over for 8–10 min. until golden, then remove.
3. In the same pot, sweat the onions, carrots and garlic over medium heat for 10 min. until soft, without browning.
4. Add the vinegar, white wine, remaining olive oil, bay leaves, thyme and peppercorns and bring the broth to a boil once.
5. Return the quail to the pot – they should be just covered – and cook covered over low heat for 35–40 min. until the meat is tender; then let cool completely in the broth.
6. Chill for at least 24 hrs. and serve lukewarm or chilled with some of the broth, the vegetables and white bread.