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Cordornices Guisados
Double Marinated Quail (Portugal)
    In this specialty of the Azores, the quail is marinated in sweet-and hot-paprika-scented beer for an intense flavor, then cooked in the marinade and left to marinate again for up to two days. When ready to serve, the quail may be broiled or grilled quickly until the skin crisps.
Serves 4
4 quail (4 ounces each), fresh or defrosted
  White vinegar
3 garlic cloves, peeled and crushed with 1 teaspoon salt
2 teaspoons sweet paprika
1/2 teaspoon hot Spanish or Hungarian paprika, or more to taste
1 tablespoon vinegar with 7 percent acetic acid
6 fluid ounces (1/2 can) domestic beer
1/4 cup olive oil
  Coarse salt
1/4 cup olive oil
  Sprigs of parsley or watercress as garnish
8 lemon wedges

1. Cut the quail in half; wash them in vinegared water, drain and pat dry with kitchen towels.

2. Combine the garlic and sweet and hot paprika and rub over the quail thoroughly. Combine the veer and 1 tablespoon vinegar in a bowl, add the quail, and marinate for at least 8 hours, turning occasionally.

3. Put the quail, marinade and 1/4 cup olive oil in a large skillet and bring to a boil. Reduce the heat and cook, covered, for 10 to 15 minutes. Transfer the quail to a deep bowl. Boil the cooking liquid until it coats a spoon. Add more hot paprika to taste. Pour over the quail; cool, cover and refrigerate up to 2 days.

4. Remove the quail from the soaking marinade and, without drying, broil them close to the heat, turning once and basting with the marinade until crisp and well browned. Serve at once, sprinkled with coarse salt and surrounded with lemon wedges.


Adapted from Paula Wolfert's Mediterranean Cooking

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