Fried quail and pasta dish is the ideal comfort dish with a touch of elegance. Using only a few good quality ingredients you can create something really special. Seasoning the quail with our Calamari salt and pepper mix it creates a beautiful crispy skin with a punch of flavour. The simplicity of the pasta alongside the richness of the quail meat makes this dish a winner!
This dish is also perfect with chicken, calamari or pork.
Spices used in this recipe
Calamari Salt n Pepper – Mild
Calamari Salt n Pepper is a mild seasoning. The mixture is made with Sichuan pepper white pepper and sea salt. Sichuan pepper is not a hot pepper, but rather lends the seasoning a crisp peppery taste. We are most familiar with the mixture used in salt and pepper calamari dishes. However, this versatile mixture is also great to season chicken, quail, duck, fish and pork$3.45
Chillies Crushed with seeds
Chillies are grown throughout the world and are used to add flavour and heat to many dishes. Dried chillies taste rather different to the fresh variety due to the caramelisation of the sugars that occurs during the drying process. They are used widely in Mexican, Asian, Indian and Italian dishes.$3.45
Rub Calamari salt n pepper mix into quail or chicken pieces.
Heat oil in a pan, and add onion, tomatoes, garlic, chilli and meat. Keep the heat on high stirring frequently to brown meat and caramelise other ingredients. This only takes a few minutes so make sure to have the pasta cooked at the same time.
Meanwhile, cook the pasta separately according to instructions on the packet. I used fresh ribbon pasta for this recipe but any pasta will do.
The sauce should have just enough juice to coat the pasta. Deglazing the pan after you have removed the quail sauce with a few tablespoons of water and drizzling over pasta provides enough flavour to soak into the pasta.
Serve hot with fresh coriander leaves.