Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.2 quails, halved
For the sauce
2 cloves of garlic, peeled, roughly chopped
1 small slice of bread, cut into rough cubes
2-3tbsp olive oil
60g whole blanched almonds, lightly toasted
1 small dried red chilli (preferably guindilla), soaked for an hour in warm water
2 piquillo peppers or 1 small red pepper, roasted, peeled and seeded
tbsp sherry vinegar
1tsp tomato purée
A good pinch of pimenton
Salt and freshly ground black pepper
Heat the olive oil in a frying pan, fry garlic and bread for 2-3 minutes, place in a food processor with the other sauce ingredients; coarsely blend; season. Preheat a ribbed griddle pan. Season the quails, brush with oil and cook for 3-4 minutes on each side. Serve with the sauce in a dipping pot.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments