Eat Wild's Partridge and Chorizo Paella

We've got another delicious recipe from Eat Wild that's easy to prep and cook. This Partridge and Chorizo Paella is sure to be a hit in the kitchen!

Ingredients

• x1 tbsp olive oil
• x4 partridge breast fillets, cut into chunks
• x2 small onions, finely sliced
• x1 fat garlic clove, crushed
• 140g cooking chorizo, sliced
• x1 tsp turmeric
• A pinch of saffron
• x1 tsp paprika
• 300g paella rice
• 850ml hot chicken or vegetable stock
• 200g frozen peas

To serve

• x1 lemon, cut into wedges
• Half a small bunch of parsley, finely chopped

Method

1. Heat the olive oil in a deep frying pan over a high hear. Brown the partridge all over - don;t cook completely. Once browned, transfer onto a plate.
2. Reduce the heat to low, add the onions and cook slowly until softened, about 10 minutes. Add the garlic, stir for 1 minute, then toss in the chorizo and fry until it releases its oil.
3. Stir in the spices, then tip in the rice. Stir to coat the rice in the oils and spices for about 2 minutes, then pour in the stock.
4. Bring the rice to boil, return the partridge to the pan, and simmer for about 15 minutes, stirring occasionally.
5. Add the peas to the pan, and simmer for a further 5 minutes until the rice is cooked and the partridge is tender.
6. Season well and serve with lemon and parsley and parmesan if you fancy it.