Toledo-style Quail with Southern Flair

Ingredients

In this adaptation, the traditional Spanish Perdices a la toledana is infused with the flavors of Atlanta cuisine. The original dish typically uses partridges, but we have substituted them with quail, which is more readily available in Atlanta. Additionally, we have incorporated Southern ingredients such as bacon and bell peppers to add a smoky and sweet element to the dish. The use of cayenne pepper adds a touch of heat, which is not typically found in the original recipe. We alse have the original recipe for Perdices a la toledana, so you can check it out.

• 4 quails 4 quails
• 4 slices of bacon, diced 4 slices of bacon, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 9g, 5g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon from the skillet and set aside.
3. 3.
   Season the quails with salt, pepper, and smoked paprika.
4. 4.
   In the same skillet, sear the quails on all sides until golden brown. Remove the quails from the skillet and set aside.
5. 5.
   In the same skillet, add the chopped onion, bell peppers, and minced garlic. Sauté until the vegetables are softened.
6. 6.
   Add the diced tomatoes, cayenne pepper, and cooked bacon to the skillet. Stir well to combine.
7. 7.
   Return the quails to the skillet, nestling them into the sauce.
8. 8.
   Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the quails are cooked through.
9. 9.
   Remove from the oven and let the quails rest for a few minutes before serving.
10. 10.
    Garnish with fresh parsley and serve with mashed potatoes or crusty bread.

Treat your ingredients with care...

• Quail — Make sure to properly clean and pat dry the quails before seasoning and searing them. This will ensure a crispy and golden-brown exterior.
• Smoked paprika — Use high-quality smoked paprika to add a distinct smoky flavor to the dish.
• Cayenne pepper — Adjust the amount of cayenne pepper according to your spice preference. Add more for a spicier kick or reduce it for a milder flavor.
• Fresh parsley — Add the chopped parsley just before serving to enhance the dish's freshness and add a pop of color.

Tips & Tricks

• If quail is not available, you can substitute it with Cornish game hen or small chicken pieces.
• For a smokier flavor, you can use smoked bacon instead of regular bacon.
• Serve the dish with a side of sautéed greens, such as collard greens or kale, to add a nutritious element to the meal.
• If you prefer a thicker sauce, you can simmer it on the stovetop for a few minutes after baking the quails.
• To make the dish more indulgent, you can add a splash of red wine to the sauce while it simmers.

Serving advice

Serve the Toledo-style Quail with Southern Flair on a large platter, garnished with fresh parsley. Accompany it with creamy mashed potatoes or crusty bread to soak up the flavorful sauce. This dish pairs well with a glass of red wine or a refreshing iced tea.

Presentation advice

Arrange the quails on the platter with the sauce spooned over them. Garnish with a sprinkle of fresh parsley for a pop of color. Serve the side dish and bread separately to allow guests to customize their portions.