• Ingredients: 25
  • Serves: 4

Sauteed quail with paprika sauce and moroccan-spiced vegetables with moroccan-spiced vegetables, bulgur pilaf or couscous.


  • 6 whole jumbo quail

For paprika sauce:


  • Moroccan-spiced vegetables
  • bulgur pilaf or couscous

Charmoula topping

  • 2/3 cup thinly sliced red bell pepper
  • 2/3 cup thinly sliced red onion
  • 2/3 cup chopped fresh cilantro
  • 1/4 cup water
  • 2 tbsps. olive oil
  • 2 tbsps. paprika
  • 1 tbsp. chopped garlic
  • 1 tbsp. tomato paste
  • 1 1/2 tsps. ground cumin
  • 1/4 tsp. dried crushed red pepper

For frico caldo

  • 2 medium Yukon Gold potatoes, peeled and cut into quarters
  • 1 tbsp. unsalted butter
  • 1/2 medium onion, finely chopped
  • 2 cups finely grated Parmigiano-Reggiano
  • 1 tbsp. kosher salt
  • 1/2 tsp. nutmeg, freshly grated
  • 1 tbsp. olive oil

To serve

  • 2 large heads romaine , torn into bite-sized pcs.
  • 16 thin slices prosciutto


  1. Step 1 With poultry shears or a sharp knife cut off necks, feet, and first 2 wing joints of each quail and discard.

Make sauce:

  1. Step 2 Mince garlic and mash to a paste with salt. In a small heavy skillet heat garlic paste and paprika in oil over moderate heat, stirring, until fragrant, about 1 minute.

    For this step you will need

Make quail:

  1. Step 3 Pat quail dry and season with pepper and salt. Divide oil and butter between two 12-inch heavy skillets and heat over moderately high heat until hot but not smoking.

    For this step you will need

  2. Step 4 Add quail and sauté, skin sides down, until skin is golden, about 2 minutes. Turn quail over and sauté 2 minutes more.

    For this step you will need

  3. Step 5 Turn quail skin sides down and sauté 1 minute more, or until skin is golden brown but meat is barely pink for medium.
  4. Step 6 Serve quail with Moroccan vegetables and bulgur pilaf or couscous. Drizzle paprika sauce over and around vegetables and quail.

    For this step you will need