2 cups parboiled conditioned rice,
1 cup sofrito sauce (click here for recipe),
1 cup chicken stock,
1 tbsp. oyster sauce,
1 chorizo sausage, sliced,
1 grilled chicken breast, sliced,
5 mushrooms, quartered,
1/2 red pepper, sliced,
2 strips smoked bacon, diced,
1 tbsp. chopped onion,
1 garlic clove, chopped,
2 tbsp. extra virgin olive oil,
50 ml. dry white wine,
salt and pepper to taste.
Recipe: Rinse the rice with cold water and boil it until fully cooked but still a little bit hard in the middle, about 1 minute before being cooked to your taste. Strain the rice and wash it with cold water. In a large non-stick skillet (or cast iron pan) saute the onion, bacon, mushrooms, peppers and garlic in the olive oil for 4 minutes. Add the chorizo and sliced chicken breast and deglaze with the white wine. Add the oyster sauce, chicken stock and sofrito sauce. Bring the sauce to a boil and add the boiled rice. Reduce the temperature and simmer the paella for about 10 minutes, stirring gently a few times. When the desired consistency is achieved, taste for salt and serve the paella in two pasta bowls or directly with the skillet. Info: Chorizo is a very flavorful Spanish sausage made of coarsely chopped pork loin, paprika and other spices.