Pour enough boiling water over the porcini to just cover
Heat oil in a saucepan over medium heat. Add onion and garlic and cook, for 3 mins. Add rice and spices and stir. Add wine, stirring for 1 minute and then add 300 ml hot chicken stock, porcini and soaking liquid. Bring to the boil and cook for 10 mins until liquid is absorbed and rice is partially cooked. Season to taste with sea salt and freshly ground pepper. Set aside to cool
Season quails and then stuff with the cooled rice. Tie the legs together to keep the stuffing in (or secure with a toothpick)
Heat 2 tbsp olive oil in a large non stick pan over medium heat. Brown the quails for 3 mins each side until golden . Season again and place them in a ovenproof dish with a lid and add remaining stock, sultanas, sherry and bay leaves
Bring to a simmer over medium heat and, then cover with the lid and place in the oven for 30 mins
Remove lid and cook for a further 15 mins to brown quails. Serve with the juices and a simple salad of bitter greens
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