Spanish Quail with Pearl Onions and Pine Nuts
Codornices con Cebolletas y PiñonesThis delightful preparation of quail is perfect for a tapa, but it's substantial enough to be a main course. Due to their petite size, I prefer to serve quail in individual casserole dishes for an elegant presentation.
Ingredients
Servings: 4
- 2 quail each split in half (butterflied)
- Kosher salt or sea salt
- 2 tablespoons olive oil
- 8 pearl onions halved lengthwise
- 2 medium carrots peeled and thinly sliced
- 1 garlic clove finely chopped
- 2 tablespoons finely chopped jarred piquillo pepper or pimiento
- ½ cup dry white wine
- ¼ cup chicken broth or vegetable broth
- 2 tablespoons pine nuts
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh thyme or ½ teaspoon dried thyme
- 1 bay leaf
- Freshly ground black pepper
Instructions
- Begin by seasoning the quail with a pinch of salt.
- Heat the olive oil in a shallow earthenware casserole dish or Dutch oven over medium heat.
- Add the quail and cook, turning them once, until they are nicely browned on both sides.
- Transfer the quail to a serving platter.
- In the same casserole dish, add the pearl onions, carrots, and garlic.
- Reduce the heat to low, cover, and cook until the onions become tender.
- You can prepare this step in advance if needed.
- Return the quail and any accumulated juices to the casserole dish.
- Add the piquillo peppers, white wine, broth, pine nuts, parsley, thyme, bay leaf, and a dash of salt and pepper.
- Cover and cook for an additional 15 to 20 minutes, or until the quail are just tender.
- Transfer the quail to a warm serving platter or individual casserole dishes.
- Continue to cook the sauce for an extra 1 to 2 minutes.
- Remove the bay leaf, then pour the sauce over the quail.
Notes / Tips / Wine Advice:
Serve this exquisite Spanish quail dish while it’s hot and flavorful.
This dish combines the rich flavors of quail with the sweetness of pearl onions and the nuttiness of pine nuts, making it a delightful Spanish culinary experience.
