Quails with Romesco Sauce

Name: Quails with Romesco Sauce
Yield: Serves 3
Ingredients: 2 red peppers; ½ teaspoon smoked paprika; flaked sea salt and ground black pepper; 6 quails; 1 bulb of garlic; 10 g fresh white breadcrumbs; 1-2 teaspoons sunflower oil; 1 large beef tomato; 3 tablespoons extra virgin olive oil; 2 teaspoons sherry vinegar; flaked sea salt; 3 tablespoons flaked almonds

Preparation info

Serves
3

Difficulty
Easy

Appears in

What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

About

Whenever reaching for a quail, I cannot help but imagine myself as the hungry fairytale ogre terrorizing the locals. Each wee bird becomes a pleading villager about to be torn limb from limb, and in this case dipped in a giant’s pot of romesco sauce. Nooo! Noooo! Scrunch.

Ingredients

6 quails
1-2 teaspoons sunflower oil
flaked sea salt and ground black pepper

Main course

Method

To make the romesco sauce, first preheat the oven to 240°C/475°F/Gas 9. Cut the peppers in half and remove the seeds. Cut each half into 2 pieces and scatter over a baking tray. Cut the garlic bulb in half horizontally and add the bottom half (save the top for something else) to the pe