Catalan-style Grilled Quail (Colomins a la Brasa Estil Català)
Colomins a la Brasa Estil Català, or Catalan-style Grilled Quail, is a traditional dish from Andorran cuisine that showcases the rich flavors of the region. This recipe brings together the succulent taste of quail with the aromatic herbs and spices commonly found in Catalan cooking.
Ingredients
- 4 quails, cleaned and halved
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- In a small bowl, mix the minced garlic, olive oil, rosemary, thyme, salt, and pepper.
- Rub the quail halves with the garlic and herb mixture, making sure to coat them evenly.
- Place the quail on the grill and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C).
- Remove the quail from the grill and let them rest for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 15 minutes
- Total time:
- 25 minutes
- Cooking method
- Grilling
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 20g
- Fat
- 15g
- Carbohydrates
- 5g
Supplies
Grill Tongs Bowl
Tools
Knife Cutting board
Serving suggestions
Serve the grilled quail with a side of roasted vegetables and a glass of red wine for a complete Catalan dining experience.
Tips & tricks
For a smokier flavor, consider using wood chips on the grill while cooking the quail.
Cost
$20