Spanish-style quail with smoky chickpea stew recipe

Ingredients

• 4 whole quails (wings removed)
• 4 bay leaves
• A few glugs of olive oil
• 1 tsp smoked paprika
• Pinch of cayenne pepper
• Glug of olive oil
• 5cm piece cured pancetta (or use diced from Unearthed at Waitrose)
• 1 celery stick, chopped
• 1 bay leaf
• ½ small onion, chopped
• 1 garlic clove, finely chopped
• ½ red chilli, finely sliced
• 400g tin chickpeas, drained and rinsed
• 400g tin cherry tomatoes
• 1 small tomato, chopped
• 2 tsp sherry vinegar
• 2 tbsp finely chopped parsley, plus extra for garnishing
• ½ tsp paprika
• 150ml fresh chicken stock (preferably homemade)