The Authentic Quail Escabeche from Spain - Escabeche de Codorniz.

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Today I've reached Siguenza in the province of Guadalajara in central Spain for yet another authentic, local speciality: Quails cooked in Escabeche: a poaching liquid of wine and vinegar with a lovely tangy, bright flavour, so typical in Castilla-La-Mancha.
Pete's Pans cooks all the greatest regional specialities with utmost regard for local authenticity, so please join me:
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Опубликовано:

7 окт 2024

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Комментарии : 10

@ectechBlog Год назад

Im sorry not "more han 3590" people subscribe to you channel and make you revenue but i must thank you personally for your content. This is my favorite cooking channel. Thanks Pete - from Norway!

@britinmadrid 2 месяца назад

I’m on holiday for the next couple of weeks and will take a crack at this recipe. Fingers crossed and thanks for the recipe!

@tonyharris8889 Месяц назад

Your señorita must be Jess? Great presentations, keep them coming Pete. 👍

@carina-leahbertuccelli9496 Год назад

Dear Peter, I have been a subscriber of your channel for years. I do Love your videos. The people that I share them with, enjoy them as well! It makes one feel as though they were there being a guest at your table. Keep up your wonderful work and videos. Traveling and cooking with you makes our heart sing. Please, stay safe and be well💞💞💞🌺🌺🌺

@Petespans Год назад

So gracious of you to comment and to keep watching my stuff :)

@vin9649 28 дней назад

Hello I came across to know the original Spanish eschabeche, cuz we have similar dish in the Philippines, brought here by the spaniards

@ally1827 Год назад

I’m just teaching my friend who lives in BCN through your videos - English, journalist

@mikeb3010 Год назад

Excellent, if and when you’re back in Blighty, Norfolk Quail produce tasty little birds. Like the split screen ingredients, works well 👍

@Dvnllnvg Год назад

"I have a feeling I can do better than the one i was served on the square" Them is fightin words xD Can´t imagine you ever actually had to edit out a segment of the locals not liking your dish. I have never seen you even add a "personal touch". You really keep well on the straight and narrow which most likely makes you quite unique on youtube. Wish quail was a more popular bird here. I had to pay 20 bucks per last time i made them. How much were they locally?

@Petespans Год назад

Thanks for your kind comments Constantin. Self-deprecation is in our British blood!.... Of course the local always love my (their) stuff. "Keep to the straight and narrow" Think I'll use that turn of phrase next time. 2 bucks each around here - not exactly bursting with flavour, but plump and pleasant enough.