An “experimental dish” that yielded mixed results. We first partially deboned about 10 quail and marinated them then quickly seared them in a hot pan, to brown and seal in juices. The quail were set aside. Then into the pan I added 3 kinds of mushrooms (button, oyster and shiitakes, chopped), a bit more olive oil and seasoned with salt and pepper. Set the mushrooms aside. Into the same pan, I added olive oil, sauteed some onions and garlic, added some short grain rice, lots and lots of sofrito from my standard paella recipe, here, and deglazed with a hit of red wine. Added the mushrooms back in and then chicken broth. Stirred a bit and let it reach a simmer.
Transfered the rice and broth to a cazuela and tried to evenly spread the rice near the bottom of the dish. Added the quail to the pan and seasoned with salt and pepper again and stuck it in the oven. Realized a few minutes later I forgot to include the enoki mushrooms that were sitting in the fridge, so I quickly opened up the oven and spread the enokis all over the surface of the dish… Let this cook until the rice was done. The rice and mushrooms were superb. The quail were a bit chewy and hard to get at. Nevertheless, the juices and flavor of the quail were definitely in the rice. It was easy enough, but perhaps next time, I will just use some chicken… :)