Firstly, wash the partridges thoroughly,
salt them inside and out and tie them with string so they have a firm
Once tied, put the partridges in a pot
with olive oil from Lower Aragón, wine vinegar from Maestrazgo, bay
leaves, heads of garlic (peeled and cut in half), black pepper and a few
sprigs of thyme.
Leave everything to cook for 2 hours
mininum in a Bain-marie. Afterwards, separate the partridges from the
rest of the ingredients and place them on a serving plate and cut them
both in half.
Pass the rest
of the ingredients through a sieve so that you have a smooth and even
For the presentation:
Decorate the serving plate on which you have the partridges (cut in
half) with the pickled onions around the edge of the plate, the pickled
peppers and watercress. Cover with the sauce and serve.