Diego developed this recipe to make full use of red-legged partridges, which are high on the list of Andalusian hunters every autumn. In fact, Andalucía boasts the most diverse and extensive hunting in the developed world—luckily it’s tightly regulated. Villagers often place caged partridges in the campo to attract wild ones—then crack go the shotguns. You can source imported partridges seasonally from gourmet food stores such as D’Artagnan, or
