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1
In a large, deep skillet, heat 2 tablespoons of the olive oil.
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2
Season the quail with salt and pepper, add them to the skillet and cook over moderately high heat, turning once, until browned, about 10 minutes.
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3
Transfer the quail to a platter.
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4
Add the onions, carrots, garlic, bay leaf, rosemary, thyme and the remaining 1 cup of olive oil, and cook over moderately high heat, stirring occasionally, until softened, about 10 minutes.
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5
Add the paprika and cook for 1 minute, stirring.
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6
Add the wine and vinegar, season with salt and pepper and bring to a boil.
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7
Return the quail to the skillet, breast side down.
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8
Cover and cook over moderately low heat until the meat is very tender and slightly pulling away from the breast bone, about 1 hour.
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9
Turn the quail and cook for 10 minutes, uncovered.
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10
Let cool for 30 minutes.
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11
Pull the legs from the quail, then pull the meat from the breast bone and discard the backbone and breastbone.
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12
Transfer the meat to shallow bowls.
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13
Season the sauce with salt and pepper and discard the bay leaf, rosemary and thyme sprigs.
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14
Pour the sauce over the quail and serve warm or at room temperature.
