Partridge and Chorizo Paella


Prep Time
10 minutes

Cook Time
30 minutes


Serving 4
  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
pinch Saffron
1 x tsp Paprika
300g Paella rice
850ml Hot chicken or vegetable stock
200g Frozen peas
1, to serve Lemon, cut into wedges
1/2 a small bunch, to serve Parsley, finely chopped

Brown the partridge

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.

Add the onions, garlic and chorizo

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.

Add the spices

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.

Final touches

Add the peas to the pan, and simmer for a further 5 minutes until the rice is cooked and the partridge is tender.

To serve

Season well, and serve with lemon and parsley and parmesan if you fancy it.


Protein (100g)


Calories (100g)


Fat (100g)


Cholesterol (100g)


Selenium (100g)


View Partridge recipes