1. Tie the legs of the quail together with a little piece of kitchen twine so that they stay together with cooking.

2. Then season the fresh quails inside and outside with a little salt and ground pepper. Pour 2 tablespoons of the olive oil to a non-stick frying pan and place this over high heat until the oil is hot. Then add the quails breast side down and fry them fiercely for a couple of minutes until the meat is nicely browned on one side.

3. Turn them over and brown them on the other uncooked side for another couple of minutes. Then transfer the quails to a clean plate. Turn the heat lower to medium and pour the rest of the olive oil in the same pan. Wait until the oil is hot. Then add the sliced onion and carrot, the whole garlic cloves, bay leaves, peppercorns and dried herbs. Season with a pinch of salt.

4. Gently fry the vegetables for 10 minutes. Then pour in the vinegar and the chicken stock. Also add the saffron powder or threads.

5. Bring this mixture to a light simmer over medium-low heat for 5 minutes. Then add the browned quails back to the pan and cover.

6. Simmer the quails for 4 minutes on both sides. Then transfer the birds to a baking dish and pour in the spiced mixture from the pan and the vegetables as well.

7. Let the quails cool down fully. Then cover the dish with tinfoil and refrigerate for a minimum of 24 hours. Then place each quail on a deep plate and divide the carrots evenly. Drizzle with a little escabeche juice and serve.