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    Perdices en Escabeche

    • Serves 4 people
    • Complexity Easy
    Prep time
    10 mins
    Cook time
    1hr 30 mins
    Total time
    1hr 40 mins
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    • 4 whole partridges cleaned, gutted and tied up
    • 2 large onions, peeled and sliced into thick slices
    • 3 large carrots, peeled and cut into thick slices
    • 8 garlic cloves
    • 250ml White wine
    • 250ml sherry vinegar
    • 250ml water
    • 4 sprigs of thyme
    • 2 bay leaves
    • 8 black peppercorns
    • Salt
    • 4 tbsp extra virgin olive oil


    Escabeche is a form of pickling foods that has been used for hundreds of years in Spain. The most classic dish is perdices en escabeche but you can also use this recipe to pickle fish like mackerel, mussels or vegetables like artichokes, shallots or mushrooms.


    1. In large casserole pan, heat 4 tablespoons the oil and brown the partridges on all sides, drain and set aside.
    2. Allow the pan to cool slightly, add the onion, carrot, garlic and herbs and cook on a gentle heat for 10 minutes or until soft.
    3. Return the partridges back to the pan, season with salt and add the peppercorns, white wine, sherry vinegar and water to cover. Bring the pan to the boil for 2 minutes, reduce the heat to a simmer, cover and cook on a low heat for 90 minutes, turning the partridges from time to time. Add more wáter if required.
    4. Serve with some crusty bread, your choice of potatoes and a glass of toro wine.

      Shop Ingredients

      Argueso Sherry Vinegar


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      Senorio de Vizcantar


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