The partridges that we can easily find in supermarkets or large stores come already gutted, plucked, and headless. Because of this, at home we only need to wash them well inside and out to remove any remaining debris.

We will check carefully to see if there are any remaining feathers and remove any that we find. Pat the partridges dry inside and out with paper towels.

With kitchen twine, tie the partridges so they keep their shape.

In a large casserole or pot, heat a drizzle of olive oil and brown the partridges on all sides, adding a pinch of salt.

Remove the partridges and set them aside. In the same pot, with a little more olive oil if necessary, add the vegetables.

Add the diced onion, garlic, and carrots, the bay leaf, thyme, cloves, pepper, and salt.

Sauté the vegetables with the aromatic herbs for 10 minutes.

Return the partridges to the pot, pour in the wine and vinegar, and cook for 5 more minutes over medium-high heat.

Cover with water and cook. At this point we have two options: if using a pressure cooker, 10 minutes of cooking time from when both valves are visible will be sufficient. After this time, turn off the heat and let the pressure drop before opening.

If opting for traditional cooking, 1 hour of cooking will be needed from the moment the water begins to boil.

If in doubt, check the meat to ensure the partridges are tender.

Remove the partridges from the pot and blend the vegetable sauce to serve as an accompaniment.

You can keep the partridges in the sauce until ready to serve.

Serve the partridges with 'patatas a lo pobre' (poor man's potatoes) and the stew sauce.