Quail is an excellent choice for entertaining, since each guest will have his or her own bird, and for such a small package, it packs a big punch, flavor wise. Here, the quail is marinated for at least an hour before searing to brown the outside and simmering to cook through. It's served with a spicy sauce made with red chili pepper, fresh oregano, and olive oil and lemon wedges, for spritzing.


  • 6 quail
  • salt
  • pepper
  • 1 teaspoon paprika
  • 100 milliliters white wine
  • 3 bay leaves
  • olive oil
  • 1 head garlic cloves (unpeeled and crushed)
  • 1 pepper (large red chie, chopped)
  • fresh oregano (chopped)
  • olive oil


  1. Place quails in a large bowl and season with salt and pepper, paprika, white wine, and bay leaves. Cover with plastic wrap and marinate for at least one hour or more.
  2. Heat a little olive oil and crushed garlic cloves in a large frying pan. Sear quails on both sides and baste with marinade. Cover and simmer for a few minutes more.
  3. Combine chile pepper, oregano, and olive oil in a bowl. Serve the sauce and lemon wedges with quails. If desired, serve with fries and salad.
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