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.

It’s simmered until the partridges become tender. Once done, the dish is left to cool to room temperature and served. Alternatively, it can be left in the fridge, then served cold, if desired.