Perdiz escabechada is a traditional dish originating from Castilla-La Mancha. The dish is usually prepared with a combination of partridges, onions, carrots, garlic, white wine vinegar, dry white wine, olive oil, pimentón or paprika, bay leaves, thyme, salt, and black peppercorns.
The partridges are seasoned with salt, trussed (the legs are tied with strings), and then browned in olive oil in a large cazuela pot. The onions, garlic, and carrots are added to the pot and fried until softened. The combination is brought to a boil with added vinegar, wine, water, bay leaves, thyme, pimentón, and peppercorns.
MOST ICONIC Perdiz escabechada
Perdiz con chocolate is a traditional dish with many regional variations, but the most common version comes from Toledo. The dish is usually made with a combination of partridges, onions, garlic, flour, chicken stock, white wine, dark chocolate, cloves, bay leaves, wine vinegar, olive oil, salt, and pepper.
The partridges are seasoned with salt and pepper and browned in olive oil on all sides. The onions and garlic are sautéed until soft. Flour is stirred in to make a roux, and everything is simmered after adding the stock, vinegar, wine, cloves, and bay leaves to the pot.
MAIN INGREDIENTS
Perdices a la toledana is a traditional dish originating from Toledo. The dish is usually made with a combination of a whole partridge, onions, sherry vinegar, parsley, dry white wine, olive oil, salt, pepper, thyme, rosemary, and bay leaves. The partridges are washed, dried, cleaned, seasoned with salt and pepper, and browned in olive oil over medium heat.
The onions are added and cooked until softened. The wine, sherry vinegar, water, and herbs are added to the pan, and the dish is simmered until the meat starts to come away from the bones. The partridge is cut in half lengthwise, laid on a plate with the cut side down, and then covered with the onions and sauce before serving.
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