2 tbps olive oil
4 partridge
Salt & black pepper
2 medium carrots, diced
1 medium onion, diced
1 tsp pimentón
4 gloves garlic, sliced
200g chorizo, sliced
2 sprigs thyme
2 sprigs rosemary
2 bay leaves
150g manzanilla olives
1½ bottles decent wine white
3 sticks of celery, sliced, plus the leaves separately
In a pot heat the oil on a medium heat on the hob, season the partridge and fry until golden brown, then remove and place on a plate. In the same oil sweat the onion and garlic, add the pimentón and fry for 30 seconds.
Then add the garlic, partridge, chorizo, herbs and the olives with the wine, and add some water to cover. Cook for 1½ – 2 hours depending on how you like your partridge.
Five minutes before you want to serve up, add the celery and season to taste. Plate up and garnish with the celery leaves.
