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Prosciutto Wrapped Quail with Orange Rice

RecipeSirPorkalot (John)Comment

Started with 6 whole Quail which I dry brined for 4 hours with Q-Salt.

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Then I boiled basmati rice for 5 minutes before tossing it with Gingery Orange Sea Salt and put it on a paella pan that was lubricated with olive oil and had 1/2 stick of butter melted in it. This pan went on the Weber (set to 250) for 15 minutes before I added the Quail and cranked up the heat.

Once the Quail had some color, I wrapped them in prosciutto.

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Added some chicken broth and chunks of orange zest to the rice and let it cook.

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Once the birds hit 165, it was time to eat.

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The rice developed a great pan crust (socarrat) and the Quail was tender and delicious.

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Thanks for looking. It was tasty!