Partridge and Chorizo Paella

This rich, creamy soup is a comforting dish for chilly weekends. When buying your pheasant, ask the butcher to cut away the leg and breast meat for you. You’ll need the breast and carcass for this soup, but not the legs – try them in another of our recipes.

Prep: 10 mins | Cook Time: 30 mins | Serves: 4

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INGREDIENTS

• 1 x tbsp olive oil

• 4 x partridge breast fillets, cut into chunks

• 2 x small onions, finely sliced

• 1 x 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 x lemon, cut into wedges to serve

• ½ x small bunch parsley, finely chopped to serve

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METHOD

1. 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.

2. 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.

3. 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.

4. Bring the rice

to the boil, return the partridge to the pan, and simmer for about 15 minutes, stirring occasionally.

5. 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.

6. To serve

Season well, and serve with lemon and parsley and parmesan if you

fancy it.