4 quail
3 tbsp. olive oil
1/4 tbsp. paprika
2 tbsp. unsalted, sweet butter
1 c. Madeira wine or sherry
1 c. hot chicken broth
1/4 tsp. salt
2 c. long-grain rice

Clean or defrost quail. Reserve livers. Truss. Rub quail well with 2 tablespoons olive oil and paprika. Preheat 9 1/2 inch browning skillet in microwave oven for 4 1/2 minutes. Melt 1 tablespoons butter and 1 1/2 tablespoons olive oil in skillet. Place 2 quails in skillet and brown. Preheat skillet again for 2 1/4 minutes. Place remaining butter and olive oil in it and brown remaining quail. Remove quail and keep warm.

Pour fat from skillet, leaving browned particles. Stir in wine, chicken broth, and salt. Place this sauce in glass bowl. Cook in microwave oven for 5 minutes, stirring each minute. Remove from oven and reduce the liquid by about half. Chop quail livers, stir into glass bowl with the sauce, add quail and cover. Cook on oven 4 minutes. Turn quail halfway through cooking time. Baste.

Remove from oven and let stand, covered, 10 minutes. Cook rice and let stand, covered, 10 minutes. Arrange equal portions to resemble shallow nests in ceramic ramekins or bowls. Place 1 quail on center of each rice nest. Spoon sauce from glass bowl of quail. Cover birds in ramekins with plastic film warp. Bake in microwave oven 10 minutes. turn dishes halfway through cooking time. Let stand, covered, 10 minutes before serving.