Quando as codernizes apresentarem-se tenras, junte os cogumelos, inteiros, e cozinhe por mais 5 minutos. Sirva as codornizes com arroz branco ou arroz de passas.

Halfway through, add the shrimp and correct the seasoning.

Season with thyme, the sweet paprika and the chilli sauce, lower the heat, cover, and cook for 25 minutes.

Add the quails and cook them until golden brown on both sides. Drizzle with the cider and let it simmer a little. Cook over high heat and add water.

Heat the oil, add the garlic cloves and onion, both chopped and let it soften slightly.

Season them with salt and pepper (inside and out) and reserve for 2 hours.

Start by washing the quail thoroughly, paying attention to any down they may have.