Braised Quails with sherry and spices
Cordonices con jerez y especias
This dish will fill the kitchen with wonderful aromas to greet friends and family when they come together. While this recipe is for 6 it can easily be doubled if you have a larger group.
12 medium quails, washed and seasoned with salt and pepper
¼ cup of olive oil
1 onion chopped
5 cloves garlic coarsely chopped
1 teaspoon ground cinnamon
A pinch of freshly grated nutmeg
1 cup / 250 ml water
1 cup / 250 ml dry sherry
Wash and dry the quails. Season with salt and pepper.
In a large flame and oven proof casserole, heat the olive oil until shimmering. Add the onion, garlic, cinnamon and nutmeg. Brown the quails in the olive oil in batches and reserve. Deglaze the casserole with the water. Add the sherry and heat the broth until it begins to simmer. Put the quails back into the casserole in a single layer so that they are half submerged.
Simmer the quails covered on medium heat for 30 minutes.
Remove the cover and transfer the casserole to the oven at 350 F/ 180 C for 30 minutes so that the quails can turn a lovely caramel brown colour.