Marinated quails on red peppers

Ingredients 11
Servings 1


Serving Change
  • 4
    deboned quails, defrosted
  • sea salt flakes and freshly ground black pepper
  • 1–2 tbsp extra olive oil
  • 4
    roasted and peeled red peppers
  • For the marinade:
  • ½ cup olive oil
  • 3
    tbsp sherry
  • 1
    tsp sweet Spanish paprika
  • 2
    tsp honey
  • 2
    tbsp lemon juice
  • 2
    large cloves garlic


Mix the marinade ingredients in a bowl, add the quail and toss to coat well. Leave to marinade for 30 minutes. Remove the quails from the marinade and season with salt and pepper. Heat 1–2 tbsp olive oil in a large saucepan over a medium-high heat and brown the quails for 2 minutes on each side. Add the marinade and as soon as it is heated through, turndown the heat to low and cook slowly for 20 minutes, turning occasionally. Once the quails are cooked, serve each one split down the middle and placed on a red pepper half.

Read more on: poultry


Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.