“If you go to A Fuego Negro, a pintxo place in San Sebastián, something you mustn’t miss is pajarito frito (little fried bird) – it’s just amazing. I love the complexity of this dish – they marinate the bird with vermouth, roasted garlic and honey, then leave it for 24 hours so the flavors really infuse into the meat. Here we marinate quail for the same amount of time but with lemon, garlic and thyme instead. I’ve kept the same pickled shallot garnish as it’s a perfect combination. Happy days.” – José Pizarro
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