DISH RESEARCH · Main dish
Ávila pickled quail
Also known as: Codornices escabechadas de Ávila
Esther Clemente presents these codornices en escabeche as a traditional Spanish preparation of quail.
About Ávila pickled quail
Esther Clemente presents these codornices en escabeche as a traditional Spanish preparation of quail. Castilla y León’s tourism authority separately identifies pickled quail as an Ávila specialty; this profile follows Clemente’s published rendition.
Vinegar gives the sauce its characteristic acidity, alongside white wine and extra-virgin olive oil. Carrot, onion and garlic accompany the birds, with fresh thyme, parsley, bay and whole black pepper supplying the aromatics.
The quail are served cold with their own sauce. Their browned surfaces remain part of the presentation after the covered braise, surrounded by the vegetable and herb mixture.
Allergens in this recipe
Allergen details are not yet confirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Ávila pickled quail
Esther Clemente’s traditional Spanish codornices en escabeche.
- Extra-virgin olive oilCooking medium
- White wineLiquid
- VinegarLiquid
- CarrotBase
- OnionAromatic
- GarlicAromatic
- Fresh thymeAromatic
- ParsleyAromatic
- Bay leavesAromatic
- Black peppercornsSeasoning
- SaltSeasoning
- QuailProtein
- WaterLiquid
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Extra-virgin olive oil: Recipe-specific ingredient evidence; Allergen details unconfirmed
- White wine: Recipe-specific ingredient evidence; Allergen details unconfirmed. Bottle/formula unprovided; no sulphites inferred.
- Vinegar: Recipe-specific ingredient evidence; Allergen details unconfirmed. Exact vinegar type unprovided.
- Carrot: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Onion: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Garlic: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Fresh thyme: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Parsley: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Bay leaves: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Black peppercorns: Recipe-specific ingredient evidence; Allergen details unconfirmed. Broader black-pepper candidate, actual whole form.
- Salt: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Quail: Recipe-specific ingredient evidence; Allergen details unconfirmed
- Water: Recipe-specific ingredient evidence; Allergen details unconfirmed. Method-only63 braising water.
Origins & food traditions
Spain association in the attributed source; no exclusive invention claim.
Countries
- Spain
- SpainCatalogue link pending review
Cuisines & regions
- Spanish
- Castilian CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.