MADRID-STYLE QUAIL PEPITORIA

Salvador Gallego
2003

INGREDIENTS

1 large quail
1⁄2 small onion
30 gr almonds
1 egg
6 black peppercorns
1 bay leaf1 sprig parsley
6 strands saffron
1 clove garlic
50 gr pilaf rice
8 tbsp extra virgin olive oil

PREPARATION

Bone the quail. Place the meat in a pan with the bones, bay leaf, 1⁄2 clove garlic and a pinch of salt. Cover with water and cook. Chop the onion, sauté gently and add to the pan. In a mortar and in the following order, crush the saffron, garlic, parsley, black pepper, almonds and egg yolk. When the quail is just about ready to be served, add this mixture so that the aromas will be fresh and intense. Chop the egg white and sprinkle over the quail together with toasted almond flakes and freshly-chopped parsley. Serve with pilaf rice.

TO SERVE

Serve as shown in the photo.