Rice with gourds and quails

Rice with gourds and quails

A new mountain rice starring in quails, also poorly called codornius by many people.

Obviously, this dish accepts many variants as it can be done with any other bird, such as chicken, hood, pigeon or even rabbit. But it must be said that the intense, yet soft taste of quail meat conditions the peculiarity of this rice, which is why I recommend using this au.

You can also use other types of mushrooms, both fresh and dehydrated.

The rest, as always, is soaked well made and caring, and surely it will work out well.

The amounts of this recipe correspond to 4/6 people.

Here we go!

INGREDIENTS

4 quails cut into quarters

2 pork sausages cut into pieces

3 ripe tomatoes

1 chopped onion

1 green pepper trinxat

2 laurel leaves

50 g of peas

25 g of dehydrated mushrooms (in this case, girgoles)

1 clove of garlic

olive oil

black pepper

paprika

water

salt

VARIANTS:

- You can do it without peas

- You can substitute the water for broth or vegetables