Quail in Escabeche with Quince Aioli

Josep Espuga
Cook time 45 minutes
Servings 4


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

Frisee lettuce

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

Quail in Escabeche with Quince Aioli


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.