Creamy rice with quail and mushrooms

Tender garlic 35g | Leek 15g | Green pepper 20g | Red pepper 20g | Onion 20g | Garlic 10g | Assorted mushrooms (season) 100g | Grated tomato 40g | Rice 80g | Olive oil 30ml | Salt 4g | Paprika 15g | Bird stock 400-600ml | Aromatics (thyme, rosemary …) eq | Quail 1 / 2u

Bone the quail, remove the breast and thigh with thigh (leave only one bone in the roll)
Confit the drumsticks
Cut the vegetables into small pieces
Cut the mushrooms into manageable pieces, leaving the smaller ones whole
Sauté the onion
Add the rest of the vegetables
Add the paprika
Add the tomato and fry
Add sliced ​​mushrooms
Add rice and fry
Add the necessary stock
Stir, like a risotto
Grill the quail breast, only on the skin part
Cut into strips half a centimeter wide
Grilling the quail drumstick
Cooking the small mushrooms whole
Serve the rice in a bowl
Add the quail, with the red part of the breast buried in the rice, this will finish cooking
Add a stock ladle
Decorate with the mushrooms