Cordoniz en Salsa de Granada

Quail Braised with Pomegranate

Preparation info
  • Media Racion


    • Difficulty


Appears in

By Frank Camorra and Richard Cornish

Published 2007

  • About

Years ago, with the idea of MoVida still forming in my head, Vanessa and I spent several weeks in Valencia researching ideas and recipes. We wandered into this great antiquarian bookshop. When I saw the cooking section my heart raced. There were old books and some that were out of print. One book that caught my eye was a book about food from the Balearic Islands. To me the Balearics are another culture; there they eat all manner of different foods such as sobrasada (a soft pork sausa