Griddled marinated quail with pickled shallots

Griddled marinated quail with pickled shallots

Pintxo

By
From
Basque
Serves
6
Photographer
Laura Edwards

If you go to A Fuego Negro, a pintxo place in San Sebastián, something you mustn’t miss is pajarito frito (little fried bird) – it’s just amazing. I love the complexity of this dish – they marinate the bird with vermouth, roasted garlic and honey, then leave it for 24 hours so the flavours really infuse into the meat.

Here we marinate quail for the same amount of time but with lemon, garlic and thyme instead. I’ve kept the same pickled shallot garnish as it’s a perfect combination. Happy days.

Ingredients

Quantity Ingredient
6 quail, spatchcocked
2 lemons, juiced
1 banana shallot, finely chopped
2 garlic cloves, finely chopped
4-5 sprigs thyme
olive oil

For the shallots

Quantity Ingredient
75ml cider vinegar
75ml raspberry vinegar
50g caster sugar
6 black peppercorns
4 banana shallots, finely sliced
sea salt
freshly ground black pepper
extra virgin olive oil

Method

  1. Put the quail into a dish. Mix the lemon juice with the shallot, garlic, thyme and a good amount of olive oil. Pour the mixture over the quail and marinate overnight.
  2. The next day heat the vinegars with the caster sugar and peppercorns until the sugar has dissolved. Pour the hot vinegar over the shallots and set aside.
  3. Heat a barbecue or chargrill pan. Once the pan is hot, remove the quail from the marinade and griddle for 15 minutes, turning, until cooked. Set aside to rest.
  4. Drain the shallots from the vinegar, season with a little salt and pepper and add some extra-virgin olive oil. Serve with the griddled quail.
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