Quail Escabeche

Experience quail at its finest with this expertly prepared recipe. The key is careful attention to detail, which ensures delicious results that highlight the natural flavors every time you make it.

Spanish technique meets American small game

Cultural Exchange Escabeche represents Spanish culinary tradition adapted to American game birds, using acidic marinades and aromatic vegetables to create complex, layered flavors perfect for warm weather dining.

Ingredients (Serves 8 as appetizer)

• 8 whole quail, spatchcocked
• 1/2 cup olive oil
• 1/4 cup sherry vinegar
• 1/4 cup dry white wine
• 2 bay leaves
• 1 tsp smoked paprika
• 4 cloves garlic, sliced thin
• 1 red onion, sliced thin
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 2 tbsp fresh oregano
• Salt and pepper

Traditional Spanish Method

1. Initial Cooking: Season the quail with salt, pepper, and smoked paprika. Sear them in olive oil until golden, about 3-4 minutes per side, then set aside.

2. Escabeche Preparation: In the same pan, sauté thinly sliced vegetables until tender. Add garlic, vinegar, wine, and aromatics to create the escabeche.

3. Marination Process: Pour the hot vegetable mixture over the quail. Let it cool to room temperature, then refrigerate for at least 24 hours.

Storage: Keeps refrigerated 3-4 days