Saffron Rice with Partridges and Amontillado Sherry (Arroz con Perdiz)

Ingredients

• 8 partridge (5–6 lb. total), pheasants, or Cornish game hens
• 2 1⁄2 lb. pork bones with marrow
• 10 whole black peppercorns
• 2 bay leaves
• 2 large garlic cloves
• 1 medium carrot (3½ oz.)
• 1 stalk celery, halved
• 1 medium onion (8 oz.), halved
• 1 large turnip (5 oz.), halved
• 1 1⁄2 tsp. kosher salt, divided
• 1⁄4 cup plus 1 Tbsp. olive oil, divided
• 1 large carrot, finely diced (¾ cup)
• 1 medium onion (8 oz.), finely diced (1½ cups)
• 1 cup tomato purée
• 1 portobello mushroom, finely diced (1⅓ cups)
• 1 cup amontillado sherry
• 2 fresh bay leaves
• 1 tsp. saffron
• 1⁄2 tsp. dried thyme
• 3⁄4 tsp. minced fresh rosemary
• 3⁄4 tsp. chopped fresh thyme
• 2 1⁄4 cups (1 lb. 2 oz.) bomba rice (arroz bomba)
• Freshly ground black pepper