Quail in Escabeche (From Pedro Larumbe's recipe)
Published January 21, 1986
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
½ cup olive oil
1 medium-size onion, coarsely chopped
2 cloves garlic, crushed
Some sprigs of fresh thyme or ½ teaspoon dried
1 small stalk of fresh celery
6 black peppercorns, crushed
8 quails
½ cup red wine vinegar
2 cups meat broth (any meat, dark or white)
3 or 4 bay leaves
Salt to taste
Nutritional analysis per serving (4 servings)
5 grams carbs; 166 milligrams cholesterol; 684 calories; 29 grams monosaturated fat; 9 grams polyunsaturated fat; 11 grams saturated fat; 53 grams fat; 1 gram fiber; 986 milligrams sodium; 43 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil in deep saucepan and saute onion, garlic cloves, thyme, celery stalk and peppercorns over low heat, approximately 5 minutes.
- Step 2
When onion is soft and transparent but not golden, add whole quails and saute until lightly browned on one side, about 5 minutes. Turn and brown about another 5 minutes on the other side.
- Step 3
Add vinegar, broth and bay leaves. Cover pan and simmer about 45 minutes or until quails are soft. Let cool. Dish can be eaten lukewarm or cold. It can be stored in the refrigerator for 2 weeks.
Private Notes
Comments
Took us back to our honeymoon in Madrid! Sadly we had to use bone-in chicken thighs but the flavors still played well.