These young flavoursome birds work perfectly in a paella. The perfect dish to cook up for an end of season gathering.
Partridge paella is a delicious way to enjoy the taste of these young flavoursome birds. This paella is one of the 10 best partridge recipes. Traditionally, paella transcends from the borders of Spain and has earned its international fame as being a sociable and morish dish. Paella was originally the famous dish amongst farmers’. It was regularly cooked by workers over a wood fire for the lunchtime meal. It was made with rice and other countryside ingredients that were accessible. These ingredients usually consisted of onions, snails and beans.
When preparing your partridge paella, it is best to cook the four partridges before hand, then cook the paella while guests enjoy the social scene and watch the proceedings.
- 4 partridges (8 if you are hungry)
- 4 tbsp olive oil
- 2 onions, chopped
- 4 cloves garlic, chopped
- 600g (1lb 5oz) bomba rice
- 100g (31⁄2oz) sultanas or raisins
- 1 cinnamon stick
- 2 litres (31⁄2 pints)good chicken stock
- 1 big pinch of saffron
- 450g (1lb) fresh or frozen peas
- Salt and freshly ground black pepper
- 1 bunch parsley
- Juice of 1 lemon
Brown the partridge quarters in olive oil before beginning your partridge paella. 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, and enjoy your partridge paella in the garden on a luscious September evening.