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Quail en escabeche, the perfect dish for when you need a gorgeous starter or main dish! And easy to make a day or two in advance...

Quail en Escabeche

Quail en escabeche, the perfect dish for when you need a gorgeous starter or main dish! And easy to make a day or two in advance...

Course Main Course, Starter
Cuisine Mediterranean, Spanish
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2 people
Calories per serving 359 kcal

Ingredients

  • 2 fresh quails
  • 1 small onion sliced
  • 1 large fresh carrot sliced
  • 4 large whole garlic cloves peeled
  • 1 tbsp dried herbs
  • 1 tbsp black peppercorns
  • 2 bay leaves
  • 1 ¼ cups chicken stock (300 ml)
  • ½ cup apple cider vinegar (120 ml)
  • a pinch of saffron threads or powder
  • 3 tbsp olive oil
  • pepper
  • salt

Instructions

  1. 1. Tie the legs of the quail together with a little piece of kitchen twine so that they stay together with cooking.

    Quail en escabeche, the perfect dish for when you need a gorgeous starter or main dish! And easy to make a day or two in advance...
  2. 2. Then season the fresh quails inside and outside with a little salt and ground pepper. Pour 2 tablespoons of the olive oil to a non-stick frying pan and place this over high heat until the oil is hot. Then add the quails breast side down and fry them fiercely for a couple of minutes until the meat is nicely browned on one side.

    Quail en escabeche, the perfect dish for when you need a gorgeous starter or main dish! And easy to make a day or two in advance...
  3. 3. Turn them over and brown them on the other uncooked side for another couple of minutes. Then transfer the quails to a clean plate. Add the remaining tablespoon of olive oil to the same hot pan and turn the heat to medium. Once the oil is hot, add the sliced onion and carrot, the whole garlic cloves, bay leaves, peppercorns and dried herbs. Season with a pinch of salt.

    Quail en escabeche, the perfect dish for when you need a gorgeous starter or main dish! And easy to make a day or two in advance...
  4. 4. Gently fry the vegetables for 10 minutes. Then pour in the vinegar and the chicken stock. Also add the saffron powder or threads.

    Quail en escabeche, the perfect dish for when you need a gorgeous starter or main dish! And easy to make a day or two in advance...
  5. 5. Bring this mixture to a light simmer over medium-low heat for 5 minutes. Then add the browned quails back to the pan and cover.

    Quail en escabeche, the perfect dish for when you need a gorgeous starter or main dish! And easy to make a day or two in advance...
  6. 6. Simmer the quails for 4 minutes on both sides. Then transfer the birds to a baking dish and pour in the spiced mixture from the pan and the vegetables as well.

    Quail en escabeche, the perfect dish for when you need a gorgeous starter or main dish! And easy to make a day or two in advance...
  7. 7. Let the quails cool down fully. Then cover the dish with tinfoil and refrigerate for a minimum of 24 hours. Then place each quail on a deep plate and divide the carrots evenly. Drizzle with a little escabeche juice and serve.

    Quail en escabeche, the perfect dish for when you need a gorgeous starter or main dish! And easy to make a day or two in advance...