Cazuela Quail with Red Peppers and Pine Nut Picada

Name: Cazuela Quail with Red Peppers and Pine Nut Picada
Yield: Serves 6
Cuisine: Spain
Ingredients: Pinch of ground cinnamon; 3 tablespoons pine nuts; 1 large onion, grated (about 1 cup); 3 plum tomatoes, grated (1 cup); 1 large garlic clove; 3 large red bell peppers; ¼ cup plus 2 tablespoons extra virgin olive oil; 1 tablespoon fresh thyme leaves; 6 bone-in quail (about 6 ounces each); Coarse sea salt and freshly ground black pepper; Coarse sea salt and freshly ground black pepper; 1 tablespoon chopped fresh flat-leaf parsley; ¼ teaspoon freshly grated nutmeg

Preparation info

Serves
6

Difficulty
Medium

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

Here’s one of my favorite Catalan recipes from the vicinity of Tarragona: lean quail flesh wrapped in rich, silky sweet red peppers, cooked in a picada, a cinnamon-flavored tomato sauce thickened with toasted pine nuts.

Ingredients

6 bone-in quail (about 6 ounces each)
¼ cup plus 2 tablespoons

Europe
Spain
Main course
Gluten-free
Mediterranean
Catalonia

Method

Cut off the wing tips at the second joint of each quail. With kitchen shears, remove the backbones. Flatten, skin side down, to loosen the breastbone. Cut or pull out the wishbone, tiny rib bones, and breastbone. Leave in place the thigh and leg bones. Place the quail in a medium bowl and toss gently with ¼