Paella pollo y chorizo

Paella Pollo y Chorizo



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.


1. 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.

2. Strain the rice and wash it with cold water.

3. 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.

4. Add the chorizo and sliced chicken breast and deglaze with the white wine.

5. Add the oyster sauce, chicken stock and sofrito sauce.

6. Bring the sauce to a boil and add the boiled rice.

7. Reduce the temperature and simmer the paella for about 10 minutes, stirring gently a few times.

8. 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.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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