Partridges Madrid-Barcelona Style

Name: Partridges Madrid-Barcelona Style (Perdices Madrid-Barcelona)
Yield: Serves Four
Cuisine: Spanish
Ingredients: Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 teaspoon chopped fresh thyme; 1 teaspoon paprika; 150 ml (5 fl oz) red wine vinegar; 1 bay leaf; 6 small Spanish onions, peeled and chopped; 300 ml (10 fl oz) olive oil; 250 ml (8 fl oz) meat stock; 4 partridges; 2 pickled cucumbers, chopped; 50 g (2 oz) mushrooms, chopped; 6 cloves garlic, peeled and chopped; 2 tomatoes, skinned, de-seeded and chopped; 2 carrots, peeled and chopped

Perdices Madrid-Barcelona

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Spain on a Plate

By María José Sevilla

Published 1992

About

The Madrid-Barcelona’ restaurant, in the Catalan capital, is one of those places where time seems to have stood still and you find yourself transported back to the 1930s. It is not only the decor but also the way the waiters move around the tables. I shared this incredible dish with my friend Claudia Roden one spring when we were both working in that beautiful Mediterranean city. The chef at this excellent restaurant let me have his recipe.

Ingredients

Europe
Spain
Madrid
Main course
Gluten-free

Ingredients

Method