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By Mike Robinson of The Field
Thursday, 12 November 2009
Paella with partridge and peas
Paella with partridge and peas
Serves 8
Brown the partridge quarters in olive oil. Remove them from the pan when good and brown and add the onion and chopped garlic.
Turn down the heat and soften the veg for five minutes.
Add the rice, sultanas and cinnamon stick and turn the heat right down.
Heat the stock to boiling and add the saffron.
When the rice is well coated in olive oil, put the partridges back in and pour in half the stock. Cover. Cook for five minutes, then add more stock, stir the mix and let it carry on cooking.
Just before you add the last of the stock, put in the peas and season with salt and pepper.
When the rice is cooked, check the seasoning for the last time, add lots of parsley and the lemon juice. Serve with white rioja, in the garden on a luscious September evening.
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