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Codornices en Escabeche

Serves 4 to 6 Entree chicken, Poultry

Codornices en Escabeche

Codornices en Escabeche is a staple in the everyday kitchens of Castilla-La Mancha, where quail is lovingly prepared in a tangy marinade. This dish is a frequent flyer in the region's culinary repertoire, so much so that recipes are rarely needed. The ingredients, familiar and comforting, speak to the heart of Spanish home cooking, where the focus is on simplicity and generosity.

Expect the quail to be tender, infused with the sharpness of white wine vinegar and the warmth of sweet pimentón. The olive oil creates a luscious texture, while the peppercorns and bay leaves add depth. It's a dish that balances the rustic with the refined, inviting you to savor each bite.

Ingredients

  • 8quail — cleaned and trussed
  • 2carrots — sliced
  • 1onion — sliced
  • 1 headgarlic — cloves separated
  • 250 mlwhite wine vinegar
  • 250 mldry white wine
  • 250 mlextra virgin olive oil
  • 2bay leaves
  • 1 tbspblack peppercorns
  • 1 tspsweet pimentón
  • to tastefine sea salt

Method

  1. Pat the 8 quail dry with paper towels to remove excess moisture. Season them generously with fine sea salt. Heat 250 ml of extra virgin olive oil in a large, heavy-bottomed skillet over medium-high heat. Once the oil shimmers, place the quail skin-side down in the pan. Cook until the skin is golden and crisp, about 3-4 minutes per side. Remove the quail and set aside.
  2. Peel and thinly slice 1 onion and 2 carrots. Separate the cloves from 1 head of garlic, leaving them unpeeled. In the same skillet, reduce the heat to medium and add the onion, carrots, and garlic cloves. Stir occasionally until the onions are translucent and the carrots have softened slightly, about 5 minutes. Remove the skillet from the heat and add 1 tsp of sweet pimentón, stirring quickly to incorporate and preserve its bright color.
  3. Return the skillet to the heat and pour in 250 ml of dry white wine and 250 ml of white wine vinegar. Stir to combine and bring the mixture to a gentle simmer. Nestle the browned quail back into the skillet, ensuring they are mostly submerged in the liquid. Add 2 bay leaves and 1 tbsp of black peppercorns.
  4. Cover the skillet with a lid and reduce the heat to low. Allow the quail to simmer gently for about 25-30 minutes, or until the meat is tender and easily pulls away from the bone. The sauce should have thickened slightly and taken on a rich, aromatic fragrance.
  5. For a finishing touch, you can prepare a simple majado by crushing a few almonds, a clove of garlic, and a handful of parsley in a mortar and pestle. Stir this into the sauce for added depth of flavor. Alternatively, a squeeze of fresh lemon juice can be added for brightness.
  6. Serve the Codornices en Escabeche hot, accompanied by crusty bread to soak up the flavorful sauce. The dish should be aromatic with a balance of acidity from the vinegar and richness from the olive oil, perfectly complementing the tender quail.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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