Quail, red pepper and almond paella (Arroz de codorniz y almendras) from Paella: The Original One-Pan Dish: Over 50 Recipes for the Spanish Classic (page 68) by Omar Allibhoy

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KNivia on March 08, 2026

    We made this last night for dinner. We could not get quail and instead just used bone in skin on chicken thighs. We also used raw marina almonds. We love this way of making paella! It’s easy and if you’re very careful you will hear when the succrat is ready. But leave it too long and your bottom rice will burn. Key also to the recipes in this book are the paella stocks. You can not skip making these. I typically make double or triple batches and freeze them. This way these recipes come together in about 45 minutes!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.