El Pedabec is a method of preparation of food originally from Arabic cuisine, adapted in Spain by traditional Manchega gastronomy. The pickles use vinegar as the main ingredient to prepare hunting or fish meats, because formerly they helped conserve these foods for much longer. Today, this tradition has been preserved by the delicious flavor of the pickle. Therefore, in recipes, we bring you a rich quail recipe in Escabeche, a very typical Manchega preparation that is accompanied with vegetables and is perfect for a family meal. Discover how to do quail in pickle following our easy steps and enjoy.
| 🚻 2 Diners | 🕘 45m | 🍵 Principal | 🤯 Timing |
| Ingredients to saginely quail: |
| 2 quail 2 fresh scallions 2 laurel sheets 1 tablespoon for thyme 1 tablespoon dessert of paprika pimienta black in grains |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to saginely quail:
1. put oil in a pot. Seal the quail until they brown on both parties and reserve them.
2. pela and cut the carrot into wide strips, as well as the chives in large halves. Suffle in the pot over medium heat for 4 minutes and remove so that they do not burn. Then add the bay leaves, the pimient in grain and the rest of the ground herbs: rosemary, thyme, black pepper and paprika.
3. Remove and then add the vinegar and water. Let it begin to boil, give it a salt point to taste.
4. Enter the quail in the pot and cover to let cook over low heat for 35 minutes. The quail is not usually as hard as other hunting birds that need more time on fire.
5. Serve the pickles in pickle and enjoy a complete, light and fatty dish.
