Quail with roasted peppers in escabeche

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 (or lard) for cooking
• salt
• pepper
• 4 large red bell peppers
• 12 quail eggs
• 4 tablespoons of bell pepper-infused olive oil (bell pepper infused at low temperature in olive oil)
• 1 onion
• 1 carrot
• One head of garlic
• One bay leaf
• 1 teaspoon of whole peppercorns
• 15 cl of olive oil
• 15 cl of sherry vinegar

Stuff the quail with herbs, then sear them in a pan with hot oil until golden brown.

Add the sausage, cut into pieces, and the peeled and chopped onion, then simmer gently.

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.

Continue to cook for 15 to 25 minutes. Roast the bell peppers, prepare the escabeche by cooking the vegetables with the bay leaf, pepper, oil, and vinegar, and cook the quail eggs.

Serve the quail whole with their sauce, the roasted bell peppers, quail eggs, the escabeche, and a drizzle of bell pepper oil.