CODORNICES EN ESCABECHE

PICKLED QUAIL
(Spain/ 4 servings/ all year long/ 45 minutes)

Utensils
1 frying pan
1 saucepan
Kitchen knife
Cutting board

Ingredients
250 cc olive oil
1 head of garlic
1 pinch of saffron
1 large onion
2 cloves
8 clean quails
2 bay leaves
6 grains of black pepper
250 cc vinegar

Preparation
Quail are browned with the olive oil and set aside.
In a saucepan set onion, chopped garlic, bay leaf, peppercorns and cloves, and place the quail with some saffron. Add the vinegar and a glass of water and let cook until tender.

Kid’s participation
Suggest, always at the discretion of the parent or responsible adult and depending on age, the child to participate in preparing the different ingredients before starting cooking (glass of olive oil, glass of vinegar, glass of water, etc).

Presentation
Place the quail on a serving platter and add the sauce of the other ingredients over them.

Nutritional&cultural curiosities
Quail are the most common wildfowl in Spain and are cooked in many different ways. This recipe includes vinegar as one of the traditional ways to cook and conserve the quail after hunting.

Useful tip
As other escabeche dishes, it is usually served cold after marinating in a refrigerator overnight or longer.

(España/ 4 raciones/ todo el año/ 45 minutos)