Rice Partridge Fialho style

Boil two partridges very clean, in water, with some strips of ham and sausage, fresh as they can be, and not rancid.

Halfway through cooking, remove the partridges and sausages to a plate, leaving the broth in the pan. Reserve that broth.

In another saucepan, sauté in butter, garlic, pepper, parsley, cloves and bay leaves, until golden brown.

Add the tomatoes, cut into pieces, completely cleaned (without seeds) and three chives of Lisbon, peeled, very clean, and in pieces.

Sauté everything so that it is uniform. To the braised, add the pieces of ham and sausage, as well as the kids of the partridges, or any other birds and game that can be obtained

Leave on a low heat, and gradually incorporate two deciliters of red wine and all the boiling broth from the so-called first operation.

Everything is cleared.

Finally, in the sauce, add the rice, which is cooked over a slow fire, stirring constantly.

When ready, add the partridges, cut into pieces.

On a platter, place the rice with the partridges and sprinkle with sprigs of parsley on top.

Let the rice crust brown, and serve hot. Enjoy your food!