Perdiz Escabechada with a Twist

Ingredients

• 2 partridges, cleaned and quartered 2 partridges, cleaned and quartered
• 1 cup (240ml) sherry vinegar 1 cup (240ml) sherry vinegar
• 1/4 cup (60ml) balsamic vinegar 1/4 cup (60ml) balsamic vinegar
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon honey 1 teaspoon honey
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 18g (Saturated Fat: 3g)
• Carbohydrates: 5g (Sugars: 2g)
• Protein: 40g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the sherry vinegar, balsamic vinegar, olive oil, minced garlic, smoked paprika, cumin, oregano, honey, salt, and pepper. Mix well to create the marinade.
2. 2.
   Place the partridge quarters in a ziplock bag and pour the marinade over them. Seal the bag and refrigerate for at least 4 hours, or overnight for best results.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   Remove the partridge quarters from the marinade and pat them dry with paper towels.
5. 5.
   Heat a large skillet over medium-high heat and sear the partridge quarters until browned on all sides.
6. 6.
   Transfer the partridge quarters to a baking dish and pour the marinade over them.
7. 7.
   Cover the baking dish with foil and bake for 1 hour, or until the partridge is tender and cooked through.
8. 8.
   Remove from the oven and let the partridge cool in the marinade.
9. 9.
   Once cooled, transfer the partridge and marinade to a serving dish.
10. 10.
    Serve the Perdiz Escabechada cold or at room temperature, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Partridge — Make sure to thoroughly clean and quarter the partridge before marinating. This will ensure even flavor distribution and quicker cooking time.

Tips & Tricks

• For a smokier flavor, you can add a small amount of smoked sea salt to the marinade.
• If you don't have access to partridge, you can substitute it with quail or chicken.
• Serve the Perdiz Escabechada with crusty bread to soak up the delicious marinade.
• The dish tastes even better when prepared a day in advance, allowing the flavors to fully develop.
• Leftovers can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Perdiz Escabechada as an appetizer or as part of a tapas spread. It pairs well with a glass of Spanish red wine.

Presentation advice

Arrange the Perdiz Escabechada quarters on a platter and drizzle some of the marinade over them. Garnish with fresh herbs, such as parsley or cilantro, for a pop of color.