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Catalan-style quail with Xamfaina

Catalan-style quail with Xamfaina

Main dishes

Rabbit stewed in a Catalan style, with eggplant, bell pepper, and tomato, seasoned with ham, thyme, and white wine: a hearty dish.

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

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These quail are simmered in a Catalan stew, a mixture of vegetables from the Mediterranean, enhanced with ham, thyme, and white wine. A hearty and flavorful dish.

Ingredients and directions

  • Prep time30 min
  • Cook time1 hr
  • Total1 hr 30 min
  • DifficultyMedium
  • CostModerate
  • Cooking methodnibbling
  • Estimated cost$12.83 $3.21 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

4 people
  • $0.60
  • $1.31
  • $5.25
  • $0.10
  • $0.73
  • $0.44
  • $2.69
  • $0.20
  • $0.46
  • $1.05

Prices from US supermarkets for 6 of 10 ingredients; Belgian prices for the rest.

Directions

  1. Clean the quail and cut them in half. Place them in a pot with the oil, then add the peeled and chopped onions, the diced ham and bacon. Once everything is browned, add the peeled, seeded, and chopped tomatoes, the chopped peppers, the eggplant slices, paprika, a little white pepper, and salt. ≈ 8 min
  2. In a mortar, combine the garlic, some parsley, thyme, and a bouillon cube. Mix with the white wine and pour into a pot. Simmer until the quail are tender.
  3. Once cooked, arrange the quail on a plate with the vegetables. If there is too much sauce, remove some with a spoon. ≈ 2 min

The bill

Catalan-style quail with Xamfaina

  • 50 g of fresh bacon$0.60
  • 500 g of fresh tomatoes$1.31
  • 3 eggplants$5.25
  • 2 cloves of garlic$0.10
  • One glass of white wine$0.73
  • 3 medium-sized onions$0.44
  • 3 fresh peppers$2.69
  • 1 teaspoon of mild paprika$0.20
  • 1 concentrated bouillon cube$0.46
  • 250 ml of oil paint$1.05

Total$12.83

that's $3.21 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 8 quail
  • 50 g of fresh bacon
  • 500 g of fresh tomatoes
  • 3 eggplants
  • One bunch of fresh parsley
  • 2 cloves of garlic
  • One sprig of thyme
  • One glass of white wine
  • 3 medium-sized onions
  • 3 fresh peppers
  • 150 g of lean ham
  • 1 teaspoon of mild paprika
  • 1 concentrated bouillon cube
  • A pinch of white pepper
  • 250 ml of oil paint
  • A pinch of salt

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