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Roasted quail with pepper seasoning and pickled quail

Roasted quail with pepper seasoning and pickled quail

Main dishes

Golden quail, simmered with sausage, almonds, parsley, and cinnamon, served with roasted peppers, quail eggs, and a vegetable relish.

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Recipe from Josep Xicota, CommonsDelinker (Wikibooks), adapted by Recette de cuisine · · updated on

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This Catalan dish features slow-cooked quail in a sauce made with almonds and cinnamon, accompanied by roasted peppers, quail eggs, and pickled vegetables.

Ingredients and directions

  • Prep time40 min
  • Cook time40 min
  • Total1 hr 20 min
  • DifficultyHard
  • CostBudget
  • Cooking methodnibbled
  • Estimated cost$10.60 $2.65 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

4 people

quail

  • $3.02
  • $0.15
  • $0.46
  • $0.37
  • $0.17
  • $0.04
  • $0.14

pepper and seasoning

  • $3.10

Vegetables for escabeche

  • $0.15
  • $0.19
  • $0.05
  • $0.47
  • $1.20
  • $1.09

Prices from US supermarkets for 9 of 14 ingredients; Belgian prices for the rest.

Directions

  1. Stuff the quail with salt and pepper, then sear them in alcohol or gas until cooked through. Finally, coat them in a hot oil mixture.
  2. Add the sausage, cut into pieces, and the peeled and chopped onion, then simmer gently.
  3. In a bowl, combine the peeled almonds with some chopped parsley and cinnamon, then mix with the wine. Pour over the quail. Add a little cold water if needed. ≈ 3 min
  4. Continue to cook for 15 to 25 minutes. While the peppers are cooking, prepare the escabeche by cooking the vegetables with the laurel, peppers, oil, and vinegar, and cook the quail eggs.
  5. Serve the quail whole with their sauce, roasted peppers, quail eggs, and a drizzle of pepper oil. ≈ 2 min

The bill

Roasted quail with pepper seasoning and pickled quail

  • 2 sausages (200 g)$3.02
  • 1 onion$0.15
  • 50 g of peeled almonds$0.46
  • 10 cl of white wine$0.37
  • oil paint (or lard) for cooking$0.17
  • salt$0.04
  • pepper$0.14
  • 4 large red chili peppers$3.10
  • 1 onion$0.15
  • 1 carrot$0.19
  • 1 head of Allium sativum (garlic)$0.05
  • 1 teaspoon of whole peppercorns$0.47
  • 15 cl of olive oil$1.20
  • 15 cl of sherry vinegar$1.09

Total$10.60

that's $2.65 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 4 quail
  • 2 sausages (200 g)
  • 1 onion
  • 50 g of peeled almonds
  • One small bunch of parsley
  • A pinch of cinnamon
  • 10 cl of white wine
  • oil paint (or lard) for cooking
  • salt
  • pepper
  • 4 large red chili peppers
  • 12 quail eggs
  • 4 tablespoons of pepper-infused olive oil (pepper infused at low temperature in olive oil)
  • 1 onion
  • 1 carrot
  • 1 head of Allium sativum (garlic)
  • One bay leaf
  • 1 teaspoon of whole peppercorns
  • 15 cl of olive oil
  • 15 cl of sherry vinegar

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