Dish
Perdices a la toledana
Toledo-style partridges
Perdices a la toledana is a dish made with partridges that are first marinated in a mixture of red wine, garlic, and spices. The partridges are then cooked in a tomato-based sauce with onions, peppers, and mushrooms. The dish is typically served with crusty bread or rice.
Origins and history
Perdices a la toledana has been a popular dish in the city of Toledo for centuries. It is believed to have originated in the 16th century and was a favorite of the Spanish royalty.
Dietary considerations
This dish is not suitable for vegetarians or vegans as it contains meat. It is also not suitable for those with allergies to red wine or garlic.
Variations
There are many variations of this dish, some of which include the addition of olives, capers, or almonds. Some recipes also call for the use of rabbit or chicken instead of partridge.
Presentation and garnishing
The dish should be presented in a deep bowl with the partridges and sauce in the center. Garnish with fresh herbs such as parsley or thyme.
Tips & Tricks
Marinating the partridges overnight will enhance the flavor of the dish.
Side-dishes
Crusty bread or rice are the perfect side dishes for this hearty meal.
Drink pairings
A full-bodied red wine such as a Rioja or Tempranillo pairs well with this dish.
Delicious Perdices a la toledana recipes
More dishes from this category... Browse all »
Blackened Alligator
Cajun cuisine
Cailles aux raisins
French cuisine
Caribou Stew
Canadian cuisine
Chuột đồng quay lu
Vietnamese cuisine
Codornices en salsa de guajillo
Mexican cuisine
Dyrestek med viltsaus
Norwegian cuisine
Fagiano alla ghiotta
Italian cuisine
Fagiano alla milanese
Italian cuisine
More cuisines from this region... Browse all »
Andalusian cuisine
Bold, Spicy, Savory, Tangy, Sweet
Aragonese cuisine
Hearty, Rustic, Savory, Earthy, Aromatic
Asturian cuisine
Hearty, Savory, Flavorful, Smoky, Tangy
Balearic cuisine
Fresh, Light, Savory, Aromatic
Basque cuisine
Bold, Savory, Spicy, Aromatic
Canarian cuisine
Fresh, Light, Savory, Aromatic
Cantabrian cuisine
Salty, Briny, Fresh, Earthy, Smoky
Castilian-Leonese cuisine
Hearty, Savory, Smoky, Spicy