Codorniz A La Gallega (galician Style Quail)
Codorniz a la Gallega, or Galician Style Quail, is a traditional dish from the Galicia region of Spain. This recipe features tender quail seasoned with paprika and garlic, then slowly cooked to perfection. It's a flavorful and satisfying dish that is perfect for a special dinner or a festive occasion.
Ingredients
- 8 quails
- 4 cloves of garlic, minced
- 2 teaspoons sweet paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons olive oil
- 1/2 cup white wine
- 1 cup chicken broth
Instructions
- In a small bowl, mix the minced garlic, sweet paprika, salt, and black pepper.
- Season the quails with the spice mixture, rubbing it all over the quails.
- In a large skillet, heat the olive oil over medium heat. Add the quails and brown them on all sides, about 5 minutes.
- Pour in the white wine and chicken broth. Cover the skillet and let the quails simmer for 30 minutes, or until fully cooked and tender.
- Once cooked, remove the quails from the skillet and set aside.
- Simmer the remaining liquid in the skillet until it thickens to form a sauce.
- Serve the quails with the sauce drizzled on top.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 20g
Supplies
Large skillet Cooking spoon Cutting board Knife
Tools
Stovetop
Serving suggestions
Serving suggestion: Serve the Codorniz a la Gallega with crusty bread and a side salad for a complete meal.
Tips & tricks
Tip: Make sure to brown the quails well before simmering to develop a rich flavor in the dish.
Cost
$25