It’s all about the socarrat.
By Andrew Zimmern
In this episode of Wild Game Kitchen, I’m exploring the delicate yet versatile nature of quail with two distinct preparations. First up, my take on Southern comfort food, fried quail with homemade aioli — pieces of quail are double-dredged and fried to golden perfection, paired with a bright, herb-packed aioli. Then, I’m inspired by my friend Jose Andres to make a traditional paella over open fire. Using his technique, I’ll create the coveted crispy bottom layer known as socarrat.
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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)
Instructions
Prepare a grill for medium-high direct heat cooking.
Coat the quail breasts with a little olive oil and season with salt. Grill the quail breasts skin side down to get some browning and char on one side, about 3 minutes. The flesh side will not be cooked. Set aside.
In a large paella pan, about 14 inches, add the olive oil over medium-high. It will start getting hot right away because the pan isn’t thick. Add the quail dark quarters, skin side down and chorizo pieces. Sear until the skin starts to brown. Then move everything to the edges of the paella pan.
Add the green beans in the center of the pan. Cook lightly, about 2 minutes or so, stirring. Season with salt and pepper. Push the beans to the side. Add the rosemary and thyme sprigs, the tomato puree and the saffron to the center of the pan.
Stir everything together. Cook until the liquid is gone, the color has deepened and the tomatoes begin to caramelize. Add the chicken broth, bring to a simmer. Allow to simmer for just a couple minutes, then add the rice, spreading it evenly around the pan. Make sure it’s evenly distributed, then cook undisturbed for 10 minutes.
Add the breasts to the top of the paella, skin side up. Cook for 8-10 more minutes, and do not stir. Make sure to keep an even low simmer.
Sprinkle the peas on top. Raise the heat to high to build the caramelized crust at the bottom of the pan (soccarat).
When the rice is done crisping, remove the pan from the heat and let it sit for 5 minutes before serving.
Devour with spoons sharing in the middle of the table.
