Grilled Quail Paella

Name: Grilled Quail Paella
Ingredients: 4 semi boneless quail, cut in quarters (8 quail dark quarters and 8 quail breasts); 2 tablespoons olive oil; 12 ounces Spanish chorizo, sliced; Kosher salt; 1 cup green beans, cut into 1-inch pieces; 3 sprigs fresh thyme; 2 sprigs fresh rosemary; 1 14-ounce can crushed tomatoes; 2 pinches saffron, bloomed in a few tablespoons of hot water; 4 cups chicken broth; 1 cup frozen peas, defrosted; 1 cup Bomba rice (from Spain)

andrewzimmern.com

Grilled Quail Paella with crispy socarrat and chorizo. Perfect blend of charred quail and smoky flavors in a traditional Spanish dish by Andrew Zimmern.

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Cooking tools:

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Paella pan
Stove
Chef's knife
Cutting board
Wooden spoon
Spoon

Ingredients

4 semi boneless quail, cut in quarters (8 quail dark quarters and 8 quail breasts)
2 tablespoons olive oil
12 ounces Spanish chorizo, sliced
Kosher salt
1 cup green beans, cut into 1-inch pieces
3 sprigs fresh thyme
2 sprigs fresh rosemary
1 14-ounce can crushed tomatoes
2 pinches saffron, bloomed in a few tablespoons of hot water
4 cups chicken broth
1 cup frozen peas, defrosted
1 cup Bomba rice (from Spain)