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Marinated quails on red peppers

Ingredients 11
Servings 0


  • 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


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