Codornices A La Parrilla Con Romero (grilled Quail With Rosemary)
Codornices a la Parrilla con Romero, or Grilled Quail with Rosemary, is a traditional dish from Aragonese cuisine that showcases the delicious flavors of quail and the aromatic herb, rosemary.
Ingredients
- 4 quails
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- Rinse the quails and pat them dry with paper towels.
- In a small bowl, mix the olive oil, minced garlic, and chopped rosemary. Season with salt and pepper.
- Brush the quails with the rosemary mixture, inside and out.
- Place the quails on the grill and cook for 8-10 minutes on each side, or until they are cooked through and have a nice char.
- Remove the quails from the grill and let them rest for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Grilling
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 30g
- Fat
- 12g
- Carbohydrates
- 2g
Supplies
Grill Tongs Basting brush
Tools
Knife Cutting board Small bowl
Serving suggestions
Serving suggestion: Serve the grilled quail with a side of roasted vegetables and a glass of red wine.
Tips & tricks
Tip: Make sure to properly clean and dry the quails before grilling to ensure a crispy skin.
Cost
$15