Preparation info
  • Serve


    per head
    • Difficulty


Appears in

By Clarissa Dickson Wright and Johnny Scott

Published 2004

  • About

The plains of La Mancha are home to thousands of Spanish partridge. I like to think of Don Quixote sitting by his fire eating partridge done in the same manner. The earthenware dish of water causes the juries inside the dish to rise and fall back, moistening the braise to give a good flavor. The method of cooking, and the fried bread accompaniment, gives the recipe a date of four hundred years, and it has survived the test of time.