This chorizo, pheasant and prawn paella shows how pheasant can make a great substitute for chicken. Its light gamey overtones work wonderfully with a huge variety of spices. So put a Spanish twist on traditional game with Philippa Davis’ chorizo, pheasant and prawn paella.

The top 10 best pheasant recipes has more than enough inspiration to see you through the season. Try pheasant fajitas if you are introducing the smalls to game for the first time.

CHORIZO, PHEASANT AND PRAWN PAELLA

It is important to get a delicious tasting stock when making paella, so don’t feel guilty about using the carcass and meat.

Serves 2-3

For the stock

• 100g prawn shells or prawns
• 50ml brandy
• 100ml white wine
• 6 bay leaves
• 1 tbsp peppercorns
• 1 white onion, peeled and roughly chopped
• 1 head garlic, cut in half horizontally
• 1 pheasant carcass, including the leg meat but not the breasts

For the paella

• 1 red pepper, cut into 1cm cubes
• 1 white onion, peeled and cut into 1cm cubes
• 2 garlic cloves, peeled and finely chopped
• 1 tsp paprika
• 100g spicy cooking chorizo, cut into 1 cm cubes
• 200g paella rice
• 50ml dry white wine
• 2 bay leaves
• 2 pheasant breasts, cut into thirds
• 150g raw prawns
• 70g frozen peas
• 0.2g saffron mixed with 50ml just-boiled water
• 1 lemon, cut in four
• 1 tbsp finely chopped parsley

THE METHOD

Pheasant makes a great substitute for chicken.

To make the stock, add all the ingredients to a pan with 1.2 litres cold water. Bring to a simmer and cook for about 45 minutes then strain through a sieve; keep hot.

In a paella dish or frying pan, sauté the pepper, onion, garlic, paprika and chorizo until soft (about 15 minutes). Add the rice and white wine, season with salt, pepper and bay leaves and stir well.

Spread the rice out so it is in an even layer then pour over 700ml of hot stock. Cook on a low heat for 20 minutes but resist stirring, you can occasionally give it a little shake and turn around if not cooking evenly.

When the rice is nearly cooked, press in the pheasant, prawns and peas, add a little more hot stock if needed and although not traditional I usually cover with foil or a lid to help the meat and fish cook. This should take another  5 to 8 minutes.

Once cooked, sprinkle over the saffron water, a squeeze of lemon juice and the parsley.

Serve with freshly baked bread, aioli, a crispy green salad and a glass or two of rioja.