Title
Category
Product
Origin
 
RECIPES


Quails Cooked in Wine with Red Rice


Product :paprika
Category : rices
Nº of Portions :4
Origin : France
Source : From the book ?THE RICE BOOK? by Sri Owen

Method :
Clean inside the quails by wiping them with kitchen paper, then rub them inside and outside with salt and lemon juice. Set the quails aside while you prepare the other ingredients. Preheat the oven to 160ºC (320ºF) . Heat the oil in a casserole with a lid, and brown the quails for 2-3 minutes. Add the shallots, garlic, mushrooms and fennel seeds. Stir them around while, at the same time, turning the quails around. Add the oregano or marjoram, paprika, wine and some salt and pepper. Stir, and cover the casserole. Simmer for 5 minutes. Uncover, and add the rice, stirring everything round in the casserole while you heat the stock in another saucepan. When the stock is hot, pour it into the casserole. Bring it to the boil. Adjust the seasoning and cover the casserole. Put it in the preheated oven and leave it there for 1 hour to 1 hour and 15 minutes. Serve piping hot with lots of salad.
Advice :
-
4 quails, cleaned and dressed ready to cook
1 teaspoon salt
1 tablespoon lemon juice
4 tablespoons olive oil
6 shallots, finely sliced
2 cloves garlic
170g button mushrooms, thinly sliced
1 teaspoon chopped oregano or marjoram
1 teaspoon ennel seeds
1 teaspoon paprika
340 g rice red Camarguais, pecan or brown
225 ml dry white wine
340 ml chicken stock or hot water
Salt and freshly milled pepper



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