Partridge and chorizo paella

Eat Wild


4 partridge breasts fillets, cut into chunks
2 small onions, finely sliced
1 fat garlic clove, crushed
140g cooking chorizo, sliced
1tsp turmeric
pinch of saffron
1tsp paprika
300g paella rice
850ml hot chicken or vegetable stock
200g frozen peas
1 lemon, cut into wedges, to serve
½ small bunch of parsley, finely chopped, to serve

Serves 4

Heat 4 tablespoons of olive oil in a deep frying pan over a high heat. Brown the partridge all over – don’t cook completely. Once browned, transfer to 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 oil.

Stir in the spices, then tip in the rice. Stir to coat the rice in the oil and spices for about 2 minutes, then pour in the stock. Bring 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 the lemon and parsley.