Catalan-Style Grilled Quail Stuffed with Figs

Name: Catalan-Style Grilled Quail Stuffed with Figs
Yield: Serves 4
Cuisine: Spain
Ingredients: 8 boneless quail; 8 Chorizo links (about 4 ounces each), prepared or homemade; freshly ground pepper; 2 cups Romescu Sauce, chilled; ½ cup (or as needed) olive oil; Salt; 16 small red potatoes; 8 to 12 small leeks; 8 long thin strips pancetta (about 4 ounces); 16 grape leaves, rinsed, patted dry, and stems removed; 8 fresh large black or Adriatic figs, or 16 dried Black Mission figs, soaked 1 hour in ¼ cup brandy and hot water to cover

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

We serve these as part of the Catalan Mixed Grill accompanied by grilled Chorizo or Linguisa, grilled leeks, fried potatoes, and Romescu Sauce. If fresh figs are not available, use plumped dried Black Mission figs instead.

Ingredients

Europe
Spain
Main course
Mediterranean
Gluten-free
Spicy

Ingredients

Method