Partridge Stew – Spanish style with chorizo
Partridge Stew - Spanish style with chorizo
Tom Godber-Ford Moore
8 partridge breasts, cut in half lengthways
2 large white onions, finely sliced
100g chorizo, diced
1 tbs fennel seeds
2 red peppers, chopped into large chunks
6 cloves garlic, finely sliced
1 tbs smoked paprika
1 tbs sugar
500g tinned chopped tomatoes
250ml Fino sherry
800g tinned butter beans
2 handfuls leafy greens
The Game Chef
This Partridge Stew – Spanish style with chorizo is a fine and flavoursome dish for a crisp late autumn day. We serve it to hungry guns as an outdoor lunch, thus cutting down on time if they have to hurry back to the big smoke. We cook it over an open fire in a great witch’s cauldron affair, with the Mediterranean aromas drifting down the line and putting people off their stroke. Served in enamelware with a glass of good sherry, it goes down a blinder.
Fry the onion, chorizo, fennel seeds and peppers gently in plenty of extra virgin olive oil and a good pinch of salt and pepper. When completely soft and translucent, add the garlic and fry for a further minute. Add the smoked paprika, sugar, tomatoes, sherry, beans and partridge and simmer gently for 30-40 minutes. Add the greens five minutes before serving.
Serve with some decent crusty bread, with a generous glug of olive oil atop.