Quails with Romesco Sauce

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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

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