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Marinated Quail

(Codornices "Marques de Villena")

From Penelope Casas, Tapas

Serves: 8


  • 4 tbs. olive oil
  • 8 quail, trussed
  • 20 very small pearl onions, peeled
  • 1 head garlic, separated and peeled
  • 3 carrots, scraped then cut in half crosswise and quartered lengthwise
  • 1 leek, well washed, or 2 large scallions
  • 3 bay leaves
  • 2 sprigs parsley
  • 1.5 tsp. thyme
  • salt
  • 12 peppercorns
  • 1/2 stalk celery with leaves
  • pinch saffron
  • 2 c. dry white wine
  • 1/2 c. chicken broth
  • Garnish:
    • 1 lemon, sliced
    • parsley sprigs
    • dill or cornichon pickles, sliced decoratively into "fans"
    • strips of red pepper or pimiento


  1. Heat oil in large skillet. Sauté quail slowly until well browned on all sides, then transfer to warm platter. In same skillet sauté onions, garlic, carrots, and leek until onions are wilted. Add bay leaves, parsley, thyme, salt, peppercorns, celery, and saffron. Stir in vinegar, wine, and broth. Return quail. Cover and simmer for 45 minutes.
  2. Arrange quail in a round, shallow serving casserole. Pour the cooking liquid over them and cool. Cover and refrigerate for 3-4 days, turning occasionally.
  3. To serve, bring quail to rom temperature and cut in halves with scissors for easier eating. Discard leek, parsley, peppercorns, and celery. Julienne the cooked carrots and reserve. Return quail skin side up to the marinade and arrange with the carrots, pearl onions, lemon slices, parsley sprigs, pickles, and red pepper strips.


Keywords: Spanish, Tapas, Quail.