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Recipe: Isabel’s Quail with Solera Sherry

codorniz in cazuela resizedPreparing quail can be intimidating for some people. Isabel, the chef at Hacienda de San Rafael near Seville , showed us how to prepare them so they are succulent and delicious. The addition of sherry truly elevates this dish!

Olive oil
8 quails
3 onions, cut lengthwise
2 garlic cloves, peeled (but not chopped)
1 chicken stock cube
2.5 cups solera sherry
Salt and pepper

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