Partridge and Chorizo Paella
|For the Paella|
|1 x tbsp||Olive oil|
|4||Partridge breast fillets, cut into chunks|
|2||Small onions, finely sliced|
|1||Fat garlic clove, crushed|
|140g||Cooking chorizo, sliced|
|1 x tsp||Turmeric|
|1 x tsp||Paprika|
|850ml||Hot chicken or vegetable stock|
|1, to serve||Lemon, cut into wedges|
|1/2 a small bunch, to serve||Parsley, finely chopped|
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.
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 and parsley and parmesan if you fancy it.