Partridge & Chorizo Paella

Delight in the vibrant flavours of this classic Spanish dish with partridge for a lean and subtle taste, perfect for those trying game for the first time. Toss in the fragrant garlic, saffron, and a squeeze of lemon, and you’ve got a dish that’s as colourful as it is flavourful- great for dinner parties, or an easy family treat.

Preparation

Prep Time: 10 minutes
Cook time: 30 minutes
Serves: 4 people

Ingredients

4 partridge breast fillets cut into chunks
1 tbsp olive oil
2 small onions (finely sliced)
1 fat garlic clove (crushed)
140 g cooking chorizo (sliced)
1 tsp tumeric
pinch saffron
1 tsp paprika
300 g paella rice
850 ml hot chicken or vegetable stock
200 g frozen peas

Ingredients (to serve)

1 lemon (cut into wedges)
½ small bunch parsley (finely chopped)

Instructions

Heat the olive oil in a deep frying pan over a high heat. Brown the partridge all over– don’t cook completely. Once browned, transfer onto a plate.
Reduce the heat to low, add the onions and cook slowly until softened, about 10 minutes. Add the garlic, stir for 1 minute, then toss in the chorizo and fry until it releases its oils.
Stir in the spices, then tip in the rice. Stir to coat the rice in the oils and spices for about 2 minutes, then pour in the stock.
Bring the rice to the boil, return the partridge to the pan, and simmer for about 15 minutes, stirring occasionally.
Add the peas to the pan, and simmer for a further 5 minutes until the rice is cooked and the partridge is tender.
Season well, and serve with lemon, parsley and parmesan if you fancy it.

Thanks to Eat Wild for sharing this recipe with us.

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