Comments on: Baked Quail & Mushroom Rice a la Marketman

By: kurzhaar

kurzhaar — Fri, 20 Jul 2012 16:33:33 +0000

We do a straight paella with quail (not domestic), usually with green beans, occasionally with a bit of chorizo as well. Saute the quail with the garlic (and chorizo if using) first, remove from pan, then proceed with the sofrito as usual. Add the browned quail to the assembled paella for final cooking. Delicious.

By: josephine

josephine — Tue, 17 Jul 2012 09:52:02 +0000

Try making a stock with the quail bones and use that to cook the rice then serve the fried quail on the side. That way you still get the quail flavor in the rice.

By: Marketman

Marketman — Tue, 17 Jul 2012 01:18:24 +0000

pixienixie, you are right, thanks, will fix this… Link to old paella recipe which includes steps for sofrito now in the post. Thanks. :)

By: pixienixie

pixienixie — Tue, 17 Jul 2012 01:02:58 +0000

Still not a fan of quail, what with the tough-to-get-at meat and the tiny bones… but your dish looks wonderful!

Not to be nitpick-y, MM, but were you intending to use the word “here” after the phrase “standard paella recipe” as an anchor text / link to another page? You often do that to help us readers, so I figured you forgot to add the link lang this time. :)

By: ami

ami — Tue, 17 Jul 2012 00:25:40 +0000

Wow, it must have been a lot of effort to debone the tiny quail.

By: Marketman

Marketman — Mon, 16 Jul 2012 23:56:50 +0000

f, you like that French-Canadian thing going on, a younger Nigella wannabe? Heeheehee. :) Yes, the quail got tough. They were much better when we deep-fried them a few weeks ago. Make the arroz with mushrooms and all and serve the fried quail on the side instead…

By: Gregory Guy

Gregory Guy — Mon, 16 Jul 2012 23:55:07 +0000

You should try experimenting quail and foie gras. I don’t think there could be a better main course combo than that. Breasts stuffed with foie, or a foie and quail terrine.

By: f

Mon, 16 Jul 2012 23:32:14 +0000

What a coincidence. Laura Calder (don’t you think she’s hot?) featured a similar dish in a tv show aired last night. Was planning to replicate but was worried about how tough small birds can get – your post confirmed my fears.