Perdices a la toledana

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.

Jan Dec

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.