Ascension Casero Recipe: Rice with Quail
INGREDIENTS:
How to make boletus salt:
Crush the boletus, but try to leave some larger pieces.
Mix all the ingredients, you want to use a larger amount of salt than the rest of the ingredients.
Optionally, you can add dried parsley, pepper or any other kind of spice you like, for tastes, colors.
STEP BY STEP
1.- Clean the quails
We must begin this rice recipe by cleaning the quails. To do this, we open them from the stomach, remove dirt and unnecessary organs and clean them with water, then set aside for a moment.
2.- Brown the garlic and add the quails.
Once we have our quails cleaned, we take out our cast iron pot and pour in a little oil, brown some whole garlic cloves once it has a little heat. Then, add the salted and peppered quails that we had reserved, seal and set aside.
3.- Brown the onion
Using the same oil used to sear the quails, add the onions and brown them, being careful not to burn them in the process. It is at this point that we should add the cinnamon, if we want it that way.
When the onion is almost ready, with a honey-coloured hue, remove the cayenne pepper if you have added it, since we do not want it to be too spicy. Add the wine until the alcohol evaporates.
4.- We prepare sofrito
If necessary for this part of the recipe, add more oil. Add the quartered mushrooms and add the tomato. It is time to make a sofrito. After this, add the quails and season with salt.
5.- Cook the quails
Wet them with mineral water and cook over low heat until we obtain a broth. Keep in mind that the quails must remain tender.
6.- Leave the necessary broth
Remove the excess broth from the pot and leave the amount needed to cook the rice, in this case, 1.2 liters.
7.- Let it boil and add the rice
Bring the broth to a boil and add the rice. Take the opportunity to check the salt content and cook at a constant intensity, although the heat does not have to be excessive.
8.- Let it rest and plate the quails
Once we’ve taken the contents out of the cast-iron pot and plated it, we’ll have a quail rice on our table that’s finger-licking good. We hope you enjoy this dish, arrocer@s!
Ascensión Casero
It all started as a hobby, but today it has become his true passion.
He studied at the Tourism Center of Valencia, where he specialized in rice and new technologies related to this grain. Over the years, he gained experience in preparing various rice dishes and working with different rice varieties.
His specialty focuses on the preparation of dry and creative rice dishes, both using gas and wood fire, for which he has received several awards in professional competitions in the Valencian Community, where he has had the opportunity to promote Valencian culture and traditions through cooking.
Currently, he is part of the Original Paella team, cooking giant paellas and traditional stews for various events.