"Quail in the style of Aragon." Quail and vegetables braised in wine.

"Quail in the style of Bilbao." Quail wrapped in grape leaves and roasted, flamed with brandy and served on toast.

Quail braised with its giblets in white wine.

"Quail in the style of Galicia." Quail stewed with haricot beans (US: navy beans).

Quail often stuffed with their own gizzards and braised with wine and garlic.

"Quail in the style of Rioja." Quail, ham and green peppers stewed in wine.

Quail with grapes. Roast quail coated with béchamel sauce containing grapes and then flamed in port and brandy.

Roast quail

Quail with ham. Quail stuffed with ham and then braised with almonds, garlic and parsley.

Quail with fresh haricot beans (US: navy beans) and sausage.