Saffron Pigeon Paella
The paella rice soaks up the flavours of the wood pigeon, sweet saffron, and fresh and juicy tomatoes and peppers, making every mouthful a treat. A colourful dish, perfect for parties.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wildmeat.co.uk.
Cooking tools:
- Paella pan
- Skillet
- Oven
- Baking sheet
- Stove
- Saucepan
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Tongs
- Potato masher
- Measuring cup
- Kettle
- Serving platter
Ingredients
- 6 whole wood pigeon
- 50 ml olive oil
- 1 pinch saffron strands
- 1/2 ltr chicken stock
- 1 brown onion, diced
- 2 garlic cloves, finely chopped
- 2 red peppers, diced
- 2 beef tomatoes, diced
- 300 grams paella rice
- 1 sprig fresh thyme
- 1 bay leaf
- 120 grams frozen peas
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