Name: Codorniz en Escabeche (Marinated Quail)
Yield: 6 Medias Raciones 4 Raciones
Cuisine: Spain
Ingredients: 1 red onion, finely sliced; 160 ml (5¼ fl oz) extra virgin olive oil; 3 tablespoons finely chopped parsley; 1 large carrot, peeled and cut into very thin rounds; 10 peppercorns; 4 bay leaves; 3 garlic cloves, finely sliced; 250 ml (9 fl oz/1 cup) white wine; a few thyme sprigs; 125 g (4½ oz/1 cup) plain (all-purpose) flour; 1 teaspoon fine sea salt; 6 quails; 250 ml (9 fl oz/1 cup) good-quality chardonnay vinegar

Preparation info

6
Medias Raciones

Difficulty
Easy

Appears in

MoVida Rustica

By Frank Camorra and Richard Cornish

Published 2009

About

IT’S AMAZING WHAT IS SOLD IN PETROL STATIONS AND WHAT THAT SAYS ABOUT A SOCIETY. WHEN PEOPLE VISIT ANOTHER REGION OF SPAIN THEY LIKE TO TAKE WITH THEM A SOUVENIR OF THEIR TRAVEL. THAT’S WHY PETROL STATIONS AND ROADSIDE RESTAURANTS OFTEN HAVE GREAT LOCAL PRODUCE. SO ONE DAY WHEN I STOPPED TO REFUEL IN EXTREMADURA I FOUND, AMONGST THE TRUCKERS’ MAGS, BAGS OF SWEETS AND OIL FILTERS, A SMALL PYRAMID OF TINNED PERDIZ EN ESCABECHE (MARINATED PARTRIDGES). THE TRADITIONAL EXTREMEÑAN WAY OF P