Serves 4

2 quails, halved

For the sauce

2 cloves of garlic, peeled, roughly chopped
1 small slice of bread, cut into rough cubes
2-3tbsp olive oil
60g whole blanched almonds, lightly toasted
1 small dried red chilli (preferably guindilla), soaked for an hour in warm water
2 piquillo peppers or 1 small red pepper, roasted, peeled and seeded
tbsp sherry vinegar
1tsp tomato purée
A good pinch of pimenton
Salt and freshly ground black pepper

Heat the olive oil in a frying pan, fry garlic and bread for 2-3 minutes, place in a food processor with the other sauce ingredients; coarsely blend; season. Preheat a ribbed griddle pan. Season the quails, brush with oil and cook for 3-4 minutes on each side. Serve with the sauce in a dipping pot.