Who hasn't wanted a good lentil dish from time to time? Or doesn't keep in their memory the recipe of their parents or grandparents that they tasted as a child. But in addition to its delicious flavor, it is a very nutritious food with multiple benefits for the body.

Lentils with chorizo ??are a traditional stewed culinary preparation from the province of Ávila. The popularity of the dish spread throughout Spanish cuisine with various meat variants from the slaughter, today we will make it with quail or as we call them in Menorca Guatlleres.

A spoon dish prepared with the utmost care and delicacy possible to achieve an incredible flavor for a special day.

For four people:

320 g of lentils previously hydrated the night before to the consumer's taste

LENTILS:

2 white onions from Menorca
12 ripe "ramallet" tomatoes
4 'portobello' mushrooms
150 g of Joselito chorizo
100 ml of red wine.
Thyme
Black pepper
4 potatoes
1 clove of spice
1 teaspoon (cc) of cinnamon
1 cc of cumin
1 cc of paprika
1 cc of chorizo ??pepper pulp

We will first start by sautéing the onion well until it takes on a toasted color due to its own sugars, we will continue to introduce the chorizo, portobellos or spices, then we will add, when it has sautéed, the tomato. We will cook for 10 minutes and add the wine and all the other seasonings.

We will finish by throwing the potatoes, we will drown and then the lentils, we will wet with half of the chicken broth, we will reduce the other half to the texture of “glaze”.

Chicken broth

3 chicken carcasses.
1 kg of chicken wings
2 onions
1 leek
2 carrots
4 l of water
Thyme
1 cc of bay leaf
1 cc of rosemary
1 cc of peppercorns

We will roast the carcasses for 30 minutes in the oven.

We will remove and introduce in the water and we will cook it on a very low heat for 8 hours.

MARINATIONS

Fennel
Pepper
Turkey corn
2 clean quails

We will mark them and satin with chicken broth.