Marinate the quail with smoked paprika, vegetable oil, salt, and pepper, then place it in the refrigerator for an hour.
Grill the quail on a grill pan with sunflower oil until fully cooked.
The cooking time for quail depends on the cooking surface and may vary.
Check for doneness by making a cut or piercing near the bone with a bamboo skewer.
Preparing Grilled Vegetables:
Cut the corn into 2-3 cm thick rounds.
Remove the seeds from the bell pepper and cut it into triangles.
Halve the young carrots and mushrooms; if they are large, quarter them.
Marinate the carrots and corn with smoked paprika, vegetable oil, salt, and pepper.
Grill them until they develop golden grill marks.
Then, grill the bell pepper and mushrooms, as corn and carrots take slightly longer to cook.
Once the oil in the pan has cooled, pour it into a separate container—this will be used for the sauce.
Sauce:
Dice a fresh tomato into cubes.
Add minced garlic, parsley, and dill (70/30 ratio), along with chili pepper to taste.
Incorporate the oil used for cooking the quail.
Mix all the ingredients together.
