Quail Escabeche

1. Initial Cooking:

   • Season quail with salt, pepper, paprika
   • Sear in olive oil until golden and cooked through
   • Remove quail, reserve in serving dish

2. Escabeche Preparation:

   • In same pan, sauté vegetables until tender
   • Add garlic, cook until fragrant
   • Add vinegar, wine, bay leaves

3. Marination Process:

   • Pour hot vegetable mixture over quail
   • Cool to room temperature
   • Refrigerate overnight for flavor development

4. Service:

   • Serve at room temperature or slightly chilled
   • Garnish with fresh oregano
   • Accompany with crusty bread

Make-Ahead Advantage: Improves with overnight marination