4 partridges, whole and cleaned
4 cups Spanish virgin olive oil
25 very small, peeled onions
10 cloves garlic, peeled and whole
4 slices of bread from the previous day
sweet red paprika
fresh parsley
4 soup spoons vinegar
a ladle of stock (or in cubes)
powdered white pepper
salt

Prepare the partridges by sprinkling salt and pepper inside and out.
Heat the oil gently in a pan and fry the garlic, removing them when they are golden and keep them aside. Then, add the partridges, braising and adding the red paprika, the vinegar and the stock and put the lid on the pan, to leave to cook over a slow heat. Now add the onions to the pan (they should be whole).
Fry the slices of bread in virgin olive oil mash them in the mortar with the reserved garlic and a few sprigs of parsley, adding this to the pan. Once the partridges are cooked, serve them in a dish with the onions and the sauce.