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Andrew Zimmern's Wild Game Kitchen S5 Ep5: The King of Open-Fire PaellaAndrew Zimmern showcases quail two ways: classic Southern fried quail with lemon-basil aioli, and as an elevated topping for a traditional open-fire paella, complete with crispy socarrat. He proves this small bird makes an extraordinary dinner.

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Andrew Zimmern's Wild Game Kitchen S5 Ep5: The King of Open-Fire PaellaAndrew Zimmern showcases quail two ways: classic Southern fried quail with lemon-basil aioli, and as an elevated topping for a traditional open-fire paella, complete with crispy socarrat. He proves this small bird makes an extraordinary dinner.0Andrew Zimmern's Wild Game Kitchen S2 Ep5: Chicken Fried Deer and Creole HalibutChef Andrew Zimmern prepares chicken fried axis deer. Next, Chef Zimmern poaches halibut in tomato roux.

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