Fire-cooked quail with chorizo and rosemary sauce

How Maurice does it

1. 1

   Marinate the quails: rub the quails with olive oil and season with salt and pepper. Place rosemary and thyme sprigs on top and inside the cavity. Let marinate for at least 30 minutes.

2. 2

   Prepare the sauce base: In a clay pot or heavy skillet, combine chopped chorizo, garlic, and onion. Add a drizzle of olive oil.

3. 3

   Cook the sauce base over hot coals or medium heat until the chorizo releases its fat and the onion softens, about 5 minutes.

4. 4

   Add the marinated quails to the pot, then add butter, a splash more olive oil, and red wine. Cover and simmer over low heat (or hot coals) for 20-25 minutes, until the quails are cooked through.

5. 5

   Alternatively, for grilled quails: place the quails in a grilling basket and grill over hot coals for 10-15 minutes per side, until charred and cooked through.

6. 6

   Once the quails are cooked, remove them from the pot and strain the cooking liquid through a colander into a bowl, pressing on the solids to extract all juices.

7. 7

   Whisk a spoonful of butter or thick sauce into the strained liquid to emulsify. Adjust seasoning with lemon juice, salt, and pepper.

8. 8

   Serve the quails on a plate, spoon the sauce over, and garnish with lemon slices. Enjoy!