An easy recipe from chef Juan Pinel using Ramaders products
Quail is a very versatile bird — its meat is tasty, tender, and delicate, allowing for countless preparations. You can roast it, grill it, stuff it, or braise it; it all depends on your taste and how much time you have to cook.
Today we’re making it easy with this recipe from our ambassador and L’Àtic Restaurant chef, Juan Pinel, using Ramaders’ carefully selected and cleaned quails. As his grandmother used to say: “The less we handle the product, the better.”
At Ramaders, we love seeing how our products become gourmet dishes.
Ingredients:
- Quail
- Vegetables: garlic, onions, and carrots
- 1 orange (you can also use Mallorcan lemon or a citrus fruit like yuzu)
- White wine
- Vinegar
- Bay leaves
- Meat or vegetable broth
Preparation:
- The quails come clean, so you’ll only need to remove the feet. You can leave them whole or cut them in half. Season the quails (pink pepper is a great option) and lightly dust them with flour.
- Sear the meat in hot oil at 180°C. Just a few seconds are enough to seal the juices. They’ll finish cooking in the escabeche. Remove and set aside.
- In the same oil, add the garlic cloves and roughly chopped vegetables. Sauté until the onions release their natural sugars.
- Once softened, pour in a splash of white wine and let it reduce for 3–4 minutes until the alcohol evaporates but the flavor remains. Then add a dash of vinegar, cook for about 30 seconds, and pour in a couple of tablespoons of broth — preferably vegetable or chicken, but never water, as it dilutes the flavor.
- Add two bay leaves and place the quails back in the pot over medium heat, allowing them to cook gently and absorb all the aromas as the sauce bubbles away.
- After a few minutes, add the orange juice. This touch adds lightness and freshness to the escabeche. After 5–6 minutes of slow cooking, the quails are ready to serve.
Chef Juan Pinel shares a tip: “Quails in escabeche can be served hot or cold, but if you let them rest for a day or two, they taste even better.” You can also make this recipe with other small birds for equally delicious results. A traditional dish with a touch of haute cuisine and the Ramaders seal.
Remember, you can shop in our stores or online, and we’ll deliver your order anywhere in Mallorca, the Balearic Islands, or mainland Spain.
Get inspired to try this recipe and share your results on social media tagging @ramaders_agrupats.
