Quail in Escabeche with Quince Aioli

Josep Espuga
Cook time 45 minutes
Servings 4

Ingredients

2 Quails
250 ml Olive oil
100 ml. White wine vinegar
100 ml. White wine
1 Red onion
5 Garlic cloves
1 Carrot
3 Bay leaves
1 sprig of Rosemary and 1 sprig of Thyme
Black pepper corns
1 tspn smoked paprika
1 tspn hot paprika
1 tspn sweet paprika

Grapes
Frisee lettuce
pomegranate

Quince Aioli
1 large quince
2 Garlic cloves
100 ml Virgin olive oil
Salt

Quail in Escabeche with Quince Aioli

Method

Wrap the quince with foil and cook it in the oven at 180 degrees for 25-30 minutes.
Meanwhile, cut each quail in 4, season them with salt and seal them with the skin side in a pan. Keep them to one side.
Smash the garlic, skin on, with your hand and fry them in the same pan with a trickle of olive oil.
Slice the onions and cook them with the garlic on a low flame.
Peel and slice the carrot. Add it in the pan. Cook it for 5 minutes aprox.
Add the peppercorns, paprika, rosemary, thyme and Bay leaves. Stir.
Add the white wine and reduce it.
Add the white wine vinegar. Cook it for 2 minutes.
Add the olive oil and the quail.
Cook them on low heat for 15 minutes.

For the aioli:
In a blender, mix the quince with the garlic, olive oil and salt.

Serve the quail (warm or cold) with the quince aioli, fresh grapes, some frisee lettuce leaves and pomegranate seeds.