Char-coal Grilled Quail, Sauted Sorrel, Paella a'la Valencia & Sage Pesto

Quail are now commonly pen raised and available at many specialty meat dealers. Because of the small size, they cook quickly and goes better on the grill rather than roasting, baked or deep fried.
Preparing quail for the grill is easy only if u think its possible for you to stand the heat...perhaps keep a bottle of water in case you go thirsty that often ( in my case i keep a bottle of Heineken..the chiller the better) hahaha! To start with, position the bird breast side up on a cutting board and calmly insert a boning knife, and cut along one side of the backbone. Place the blade on the other side of the backbone and cut again, removing the backbone completely from the carcass.
Gently, press down on the bird to flatten it, then turn it over and trim away the rib bones.
Now the bird is read for marinating, seasoning and certainly by no choice to be layed on the grill.