Codornizes fritas / Pan fried quails

Estas avezinhas acabaram de entrar para a lista de petiscos preferidos. E são muito fáceis de preparar. Estas que aqui vêem foram acompanhadas com batatas fritas.

These small birds just entered our list of preferred snacks and they are very easy to prepare. These you see here were accompanied with fries.

Codornizes fritas

Serve 2

4 codornizes

4 dentes de alho, picados

1 folha de louro

3 dl vinho branco

sal e malagueta a gosto

azeite para fritar

Com a ajuda de uma tesoura, começar por abrir as codornizes pelas costas. Depois de limpas, colocar num recipiente fundo. Temperar com os alhos, sal, malagueta e vinho branco. Tapar e deixar a marinar no frigorífico aproximadamente duas horas para ganhar sabor. Numa frigideira, aquecer o azeite e fritar as codornizes, primeiro de um lado e depois do outro, até a carne estar cozinhada e a pele dourada. Retirara as codornizes da frigideira e acrescentar o líquido da marinada. Deixar ferver por alguns minutos, voltar a colocar as codornizes e servir de imediato.

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Pan fried quails

Serves 2

4 quails

4 cloves of garlic, peeled and minced

1 bay leaf

3 dl white wine

Salt and chili pepper to taste

Olive oil for frying

Start by opening the quails in the back with the help of scissors. Once clean, put in a deep container and season with garlic, salt, chili pepper and white wine. Cover and allow to marinate in the fridge for about two hours to gain flavor.

In a skillet, heat the olive oil and fry the quails on both sides, until the meat is cooked and the skin is golden and crispy. Remove the quails from the pan and add the liquid from the marinade. Simmer for a few minutes, put the quails back into the skillet and serve immediately.