Ingredients

Serves 4

　　6 whole jumbo quail (6 to 8 ounces each)

　　

For paprika sauce:

1 small garlic clove

　　1/4 teaspoon salt

　　1 tablespoon paprika (preferably sweet Hungarian)

　　1 tablespoon extra-virgin olive oil

　　2 tablespoons fresh lime juice

　　1/8 teaspoon cayenne, or to taste

　　freshly ground black pepper

　　2 tablespoons corn or canola oil

　　2 tablespoons unsalted butter

　　

Accompaniments:

Moroccan-spiced vegetables

　　bulgur pilaf or couscous

　　

Step 1

With poultry shears or a sharp knife cut off necks, feet, and first 2 wing joints of each quail and discard. Cut out and discard backbones and halve each quail lengthwise through breast.

　　

Make sauce:

Step 2

Mince garlic and mash to a paste with salt. In a small heavy skillet heat garlic paste and paprika in oil over moderate heat, stirring, until fragrant, about 1 minute. Remove skillet from heat and stir in lime juice and cayenne.

　　

Make quail:

Step 3

Pat quail dry and season with pepper and salt. Divide oil and butter between two 12-inch heavy skillets and heat over moderately high heat until hot but not smoking. Add quail and sauté, skin sides down, until skin is golden, about 2 minutes. Turn quail over and sauté 2 minutes more. Turn quail skin sides down and sauté 1 minute more, or until skin is golden brown but meat is barely pink for medium.

　　

Step 4

Serve quail with Moroccan vegetables and bulgur pilaf or couscous. Drizzle paprika sauce over and around vegetables and quail.