Main
Codorniz a la Brasa (Char-Grilled Quail)
Original name: Codorniz a la Brasa
About this dish
Codorniz a la brasa is a rustic Spanish dish where quail are marinated with garlic, paprika, and sherry vinegar, then grilled over high heat until the skin is smoky and crisp. This recipe captures the essence of traditional asador cooking, delivering a quick, flavorful dish that's perfect for a special dinner or a festive weekend cookout.
Pair it with a simple green salad and crusty bread to soak up the delicious juices.
Ingredients
UK and US measurements are both included for every recipe.
whole quail, butterflied
protein8 (about 200 g each)
Imperial measurement: 8 (about 7 oz each)
garlic cloves, minced
vegetable4
sherry vinegar
liquid60 ml (4 tablespoons)
Imperial measurement: 1/4 cup
extra-virgin olive oil
fat60 ml (4 tablespoons)
Imperial measurement: 1/4 cup
smoked paprika (pimentón de la Vera)
spice2 teaspoons
dried oregano
herb1 teaspoon
fine sea salt
seasoning2 teaspoons
freshly ground black pepper
spice1 teaspoon
lemon, cut into wedges
fruit1
fresh flat-leaf parsley, chopped
herb2 tablespoons
Method
Butterfly the quail
5 minutesUsing kitchen shears, cut along each side of the backbone of each quail and remove the spine. Open the quail like a book and press down firmly on the breastbone to flatten. Pat dry with paper towels.
Make the marinade
5 minutesIn a small bowl, combine the garlic, sherry vinegar, olive oil, smoked paprika, oregano, salt, and pepper. Whisk until well blended.
Marinate the quail
2 hours (or overnight)Place the butterflied quail in a large dish or resealable plastic bag. Pour the marinade over them, turning to coat thoroughly. Cover and refrigerate for at least 2 hours, or up to overnight.
Preheat the grill
10 minutesPreheat a charcoal or gas grill to medium-high heat (about 200°C / 400°F). If using a charcoal grill, wait until the coals are glowing and covered with white ash.
Grill the quail
8 minutesRemove the quail from the marinade, allowing any excess to drip off. Place them skin-side down on the grill. Cook for 3 to 4 minutes, then flip and grill the other side for another 3 to 4 minutes, until they are beautifully charred and the juices run clear when pierced. The internal temperature should reach 74°C (165°F).
Rest and serve
5 minutesTransfer the quail to a cutting board, cover loosely with foil, and let rest for 5 minutes. Serve immediately, garnished with chopped parsley and lemon wedges on the side.
Equipment
- kitchen shears
- small bowl
- whisk
- large dish or zip-top bag
- grill
- pastry brush (optional)
- tongs
Nutrition facts
Tips
- For a smokier flavor, add a handful of soaked wood chips (such as oak or grapevine) to the grill before cooking.
- Butterflying the quail ensures even cooking and helps them stay flat on the grill, which is essential for getting that crisp, charred skin.
- If you have time, marinate the quail overnight in the refrigerator for a deeper, more complex flavor.
Serving suggestions
- Serve the codorniz a la brasa with a simple arugula salad dressed with lemon vinaigrette and some crusty bread to mop up the juices. A glass of Spanish red wine, such as Rioja, would complement the dish beautifully.
Rate this recipe
No ratings yet. Be the first to rate it.
Recipe by
Mateo Delgado
Specialises in Spanish cuisineMateo Romero makes gazpacho so smooth it's basically a drink. He serves it in shot glasses.
Describe yourself in three words: Minimalist, cool, loves presentation.