Started with 6 whole Quail which I dry brined for 4 hours with Q-Salt.
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.
Added some chicken broth and chunks of orange zest to the rice and let it cook.
Once the birds hit 165, it was time to eat.
The rice developed a great pan crust (socarrat) and the Quail was tender and delicious.
Thanks for looking. It was tasty!