Ascension Casero Recipe: Rice with Quail
RECIPE BY ASCENSIÓN CASERO
It all started as a hobby, but today it has become his true passion.
He studied at the Valencia Tourism Centre, where he specialised in rice and new technologies related to this grass. Over the years he gained experience in the preparation of various rice dishes and in working with different varieties of rice.
His speciality is the preparation of dry and creative rice dishes, both gas and wood-fired, for which he has won 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 popular cauldrons for various events.
Ascensión Casero
Preparation time: 2 hours and 6 minutes, Cooking time: 14 minutes, 3 People
INGREDIENTS:
| 3/4 quails | 5/6 mushrooms (depending on size) |
| 1 ripe tomato grated | 3 cloves of garlic |
| 150 ml dry white wine | 240 gr of Albufera variety rice |
| 1,2 liters of water | 1 chopped medium onion |
| 1 small cayenne pepper (optional) | Pepper (to our liking) |
| Boletus or common salt | |
How to make boletus salt
To prepare this type of salt, you will need dried boletus, dried garlic and flaky salt (Maldon)
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.
TIME TO PERFORM EACH STEP
| 1- Clean the quails | 10 Minutes |
| 2- Brown garlic and add quails, seal and set aside | 10 Minutes |
| 3- Brown onion | 8 Minutes |
| 4- Add wine and evaporate | 3 Minutes |
| 5- Prepare sofrito | 5 Minutes |
| 6- Add and cook the quails over low heat to obtain the broth | 1 Hour and 30 minutes |
| 7- Let it boil and add the rice | 14 Minutes |
| 8- Let it rest and plate the quails | 3 Minutes |
| Total: | 2 Hours and 23 minutes |
STEP BY STEP
OPEN THE QUAILS AND PREPARE THEM IN THE IRON POT
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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.
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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.
PREPARE THE ONIONS
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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.
MAKE THE SAUTE AND PREPARE IT FOR COOKING
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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.
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Wet them with mineral water and cook over low heat until we obtain a broth. Keep in mind that the quails must remain tender.
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Remove the excess broth from the pot and leave the amount needed to cook the rice, in this case, 1.2 liters.
COOK AND ENJOY
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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.
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Once we take the contents out of the iron pot and plate it, we have a quail rice on our table that is finger-licking good. We hope you enjoy this dish, rice lovers!