Fire-Roasted Quail with Chorizo Sauce
Quail marinated in rosemary-thyme olive oil, fire-roasted, and served with a rich chorizo, garlic, and lemon sauce.
Wat erin gaat
- 4 quails
- olive oil
- fresh rosemary
- fresh thyme
- chorizo sausages
- garlic cloves
- 1 onion
- butter
- lemon juice
- red wine
Hoe doe je het
- 01
Marinate quails in olive oil infused with rosemary and thyme.
- 02
Chop chorizo, garlic, and onion.
- 03
Place quails in a clay pot with the chopped chorizo, garlic, and onion. Add butter, olive oil, and red wine.
- 04
Place the clay pot over hot coals and cook until done.
- 05
Separately, grill quails in a grilling basket over the coals until cooked.
- 06
Strain the sauce from the clay pot, whisk in butter, and add a splash of lemon.
- 07
Pour the sauce over the grilled quails and serve with lemon slices.
Zoals ik het op Instagram zette.
Cooking over the fire in Mula: Quail! 🔥 Marinated in homemade olive oil infused with rosemary and thyme, these quails are a true delight. To make it even better, I’ve crafted a rich sauce with chorizo, garlic, thyme, rosemary, butter, and a splash of lemon. The result? The most flavorful quail you’ve ever tasted! 😋 Did you know? Chorizo is a beloved Spanish sausage made from coarsely chopped pork, seasoned with smoked paprika (pimentón) and garlic. The distinct red color comes from the pimentón, giving it a rich, smoky flavor that’s both spicy and sweet. There are two main types: chorizo fresco, which is uncooked, and chorizo curado, which is dry-cured. Both add a depth of flavor to any dish! Well, now you know! 😉 #FireCooking #OrganicIngredients #QuailDelight #SpanishFlavors #UnderTheSmokeOfAmsterdam #MulaSpain #CulinaryAdventure #OutdoorCooking
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