Arròs de guatlla i butifarra
Debunk the quail or buy ready prepared. You'll need the breasts and thighs. Use the carcasses and giblets to make the stock.
Peel the sausage. Cut half into slices and dice the rest.
Finely chop the shallots and garlic.
Lightly fry the vegetables until cooked through and browned.
Add the rice with a drizzle of olive oil and turn over a few times. Add the white wine and let the alcohol evaporate. Add the diced sausage. Add a third of the hot stock.
Cook the rice, adding the stock, a little at a time, as required. The cooking time will depend on a number of factors such as the stock, heat, type of rice used. It will take about 18 minutes to cook through.
Put the water on to boil and cut the sugar peas into fine strips. Boil for 2 minutes.
Sear the quail breasts in a frying pan and brown on the skin side. Flip over and finish cooking. Add the thighs to the rice 8 minutes before the end of the cooking time.
Sear the sausage slices.
Plate up the rice, placing the quail pieces, sugar peas and sausage on top.
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