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

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Quails with Romesco Sauce

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of