The escabeche is a method of food preparation originating in Arab cuisine, adapted in Spain by the traditional gastronomy of La Mancha. Pickles use vinegar as the main ingredient to prepare game or fish meat, since in the past they helped to preserve these foods for much longer.
Today, this tradition has been preserved for the delicious flavor of the pickle. Therefore, in Free Recipes we bring you a delicious pickled quail recipe, a very typical La Mancha preparation that is served with vegetables and is perfect for a family meal. Discover how to make pickled quail following our easy steps and enjoy.
Ingredients to make Pickled Quail:
How to make Pickled Quail:
Put oil in a pot to heat. Seal the quail until golden brown by both parties and reserve them.
Peel and cut the carrot into wide strips, as well as the chives into large halves. Sauté in the pot over medium heat for 4 minutes and stir so they do not burn. Then add the bay leaves, the peppercorns and the rest of the ground herbs: rosemary, thyme, black pepper and paprika.
Stir and then add the vinegar and water. Let it come to a boil, add a pinch of salt to taste.
Put the quail in the pot and cover to cook over low heat for 35 minutes. Quail is usually not as tough as other game birds that need more time to fire.
Serve the pickled quail and enjoy a complete, light and fat-free dish.
If you liked the recipe for Pickled quail, we suggest you enter our Quail Recipes category. You can also visit a selection of the best Spanish recipes.
Pickled quail – Suggestions
The pickled quail are a well-known dish and prepared in Castilla la ManchaIt can be cooked in a pressure cooker or in a clay pot over low heat. As a custom, quails are often served with roasted peppers and boiled or fried potatoes.
Other side options are a delicious escarole and olives salad or cooked rice. You can also accompany it with slices of bread to dip them in the marinade sauce, you are going to love it anyway!