Arroz con Perdiz with Saffron and Chorizo

Ingredients

• 2 partridges, cut into pieces 2 partridges, cut into pieces
• 200g (1 cup) Spanish short-grain rice (such as Bomba or Calasparra) 200g (1 cup) Spanish short-grain rice (such as Bomba or Calasparra)
• 100g (3.5 oz) spicy chorizo, sliced 100g (3.5 oz) spicy chorizo, sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 tomato, grated 1 tomato, grated
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 750ml (3 cups) chicken or game stock 750ml (3 cups) chicken or game stock
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the partridge pieces with the minced garlic, smoked paprika, salt, and pepper. Allow the partridge to marinate for at least 1 hour.
2. 2.
   Heat the olive oil in a large paella pan or a deep skillet over medium heat. Add the marinated partridge pieces and cook until browned on all sides. Remove the partridge from the pan and set aside.
3. 3.
   In the same pan, add the sliced chorizo and cook until it releases its oils and becomes slightly crispy. Remove the chorizo from the pan and set aside.
4. 4.
   In the same pan, add the chopped onion and diced red bell pepper. Cook until the vegetables are softened.
5. 5.
   Add the grated tomato and sauté for a few minutes until it starts to break down.
6. 6.
   Add the rice to the pan and stir well to coat it with the vegetable mixture.
7. 7.
   Dissolve the saffron threads in a small amount of warm water and add it to the pan.
8. 8.
   Pour in the chicken or game stock and bring to a simmer. Return the partridge and chorizo to the pan.
9. 9.
   Cook the rice on low heat, uncovered, for about 20-25 minutes or until the rice is tender and the liquid has been absorbed.
10. 10.
    Remove from heat and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Partridge — Marinating the partridge helps to tenderize the meat and infuse it with flavor. Ensure that the partridge is cooked until it reaches an internal temperature of 165°F (74°C) for safe consumption.
• Saffron — To extract the maximum flavor and color from saffron, dissolve the threads in a small amount of warm water before adding it to the dish.

Tips & Tricks

• If you can't find partridge, you can substitute it with other game birds like quail or pheasant.
• For a milder flavor, you can use sweet chorizo instead of spicy chorizo.
• Serve the Arroz con Perdiz with a squeeze of fresh lemon juice to brighten the flavors.
• Make sure to let the rice rest for a few minutes after cooking to allow the flavors to meld together.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Arroz con Perdiz as a main course, accompanied by a fresh green salad or steamed vegetables. Garnish with fresh parsley for a pop of color.

Presentation advice

Present the Arroz con Perdiz in a large paella pan or a deep serving dish to showcase the vibrant yellow rice and the beautifully arranged partridge pieces. Sprinkle some saffron threads on top for an elegant touch.