Homemade pickled quails

Homemade pickled quails

The homemade pickled quails are a dish that is rarely made at home, but it is very healthy and nutritious and very grateful, because the marinade makes it keep very well and so you can have it on hand for when you do not have time to cook.

You can have them with a grain, such as rice, quinoa or bulgur, in a salad, or on their own and with a good bread to dip in the sauce. Doesn't that sound good?

Ingredients:

• 4 quails
• 5 shallots
• 2 carrots
• 1 spring onion
• 4 cloves of garlic
• 125 ml extra virgin olive oil
• Salt
• 125 ml apple cider vinegar or wine vinegar
• 70 ml of white wine
• 70 ml of dry sherry *If you don't have it, double the amount of white wine.
• 50 ml of water
• 2 bay leaves
• 10 peppercorns
• A sprig of parsley and fresh thyme

Recipe elaboration step by step:

1. Put a little oil in a casserole, covering the whole base, and heat over medium-high heat. Salt and pepper the quails and brown them in the oil on both sides. Remove to a plate and set aside. Lower the heat to medium.
2. Peel the garlic cloves, shallots, carrots and spring onions. Cut the carrots into small pieces and the spring onion into slices. Add everything to the casserole together with the rest of the oil and sauté for ten minutes.
3. Add the quails, the peppercorns, the bay leaf, and all the liquids. Turn up the heat a little to bring it to a boil, stir, lower the heat back to medium-low intensity and let it cook with the lid on, for 25 minutes more.
4. When they are ready, we keep them in an airtight jar and, as they are pickled, they keep very well in the refrigerator for many days.
5. I like to serve them with a grain, to make the dish more complete, brown rice, quinoa or bulgur for example. This way you can soak the sauce or marinade well.

I hope that these homemade pickled quails like it as much as we like it at home.

I remind you that on my instagram @cocinayviajes you can find more recipes and video recipes, my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.

With all my love,

Mireia Alum