1 quail per person
1/4 lemon per quail
1/2 teaspoon paprika per quail
Spatchcock the quails – cut along the breast bone and flatten out the whole bird. Marinade for a couple of hours in the juice and grated zest of the lemon and the paprika.
When the barbecue fire is hot, pour a little olive oil over the birds and grill for about 15 minutes, turning over to ensure both sides are cooked. We used a double-sided fish grill to make turning easier, but you can just put the quails onto the barbecue grill and turn them carefully.
Serve with a green salad and a glass of wine. This isn’t a polite dish and it’s often easier to eat them with your hands rather than a knife and fork!