Azorean Double-Marinated Quail

Codornizes Guisados
by Paula Wolfert
from Mediterranean Cooking, Rev. Ed
(Ecco, 1994)
Serves 4

In this specialty of the Azores, the quail is marinated in sweet-and hot-paprika-scented beer for an intense flavor, then cooked in the marinade and left to marinate again for up to two days. When ready to serve, the quail may be broiled or grilled quickly until the skin crisps.—Paula Wolfert

convert Ingredients
Four 4-ounce quail, fresh or defrosted
Water mixed with white vinegar
3 garlic cloves, peeled and crushed with 1 teaspoon of salt
2 teaspoons sweet paprika
1/2 teaspoon hot Spanish or Hungarian paprika, or more to taste
1 tablespoon vinegar with 7 percent acetic acid
6 fluid ounces domestic beer
1/4 cup olive oil
Coarse salt
Sprigs of parsley or watercress as garnish
8 lemon wedges

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Directions
1. Cut the quail in half with shears. Wash the halves in the vinegared water, drain, and pat dry with kitchen towels.

2. Combine the crushed garlic and paprikas, and rub the mixture over the quail. Combine the 1 tablespoon of vinegar and the beer in a bowl, add the quail, and marinate in the refrigerator for at least 8 hours, turning occasionally.

3. Put the quail, marinade, and olive oil in a large skillet and bring to a boil. Reduce the heat to medium and cook, covered, for 10 to 15 minutes. Transfer the quail to a deep bowl. Boil the cooking liquid until it’s reduced enough to coat the back of spoon. Add more hot paprika to taste. Pour the cooking liquid over the quail, cool to room temperature, cover, and refrigerate for up to 2 days.

4. Preheat the oven to broil. Remove the quail from the cooking liquid and, without drying, broil them close to the heat, turning once and basting with the liquid until crisp and well browned. Serve at once, sprinkled with coarse salt and surrounded by parsley and lemon wedges.

Recipe © 1973 Paula Wolfert. All rights reserved.