Par­tridge fideuà

The Field - - Country Estate | Cookery -

serves 4

This dish is sim­i­lar to paella but it uses pasta in­stead of rice. Orig­i­nat­ing from Va­len­cia, the dish would tra­di­tion­ally con­sist of shell­fish and thin strands of pasta (fideus) and be sea­soned with le­mon and saf­fron. In­clud­ing par­tridge with its stock is an ex­cel­lent ad­di­tion and helps to make it the per­fect nour­ish­ing win­ter feast. Re­move the breasts from the bones and keep to one side. Place the car­cass with the legs in a saucepan with a litre of cold wa­ter.

Bring to a sim­mer and cook for one hour. Strain and re­serve the liq­uid and strip the meat from the bones.

In a fry­ing pan or paella dish, gen­tly sauté in the olive oil the onions, gar­lic, cel­ery and pep­per with the bay leaves and chorizo for 15 min­utes; the onions should have soft­ened and started to go sweet. Add the pasta, squid rings, prawns, par­tridge breasts and shred­ded leg meat, sea­son with salt and pep­per then pour over the stock and sprin­kle over the saf­fron.

Bring to a sim­mer and cook for about 5 min­utes. Ev­ery­thing should be cooked and most of the stock ab­sorbed.

Serve straight away with a sprin­kle of pars­ley and pa­prika, wedges of le­mon and a bowl of may­on­naise.

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