Chicken, mushroom & chorizo paella

2 kg	Paella rice
4	Large onions (fine dice)
8 cloves	Garlic (crushed)
2 pkts	Baby chorizo (sliced)
2 kg	Button mushrooms (quartered)
4	Bay leaves
1 bt	Valdispino sherry
2 pinches	Saffron threads
1 kg	Diced chicken
400 ml	Pumace Olive oil
20g	Chicken bouillon powder(dissolved in the water)
2lt	Water
500g	Frozen peas
1 bunch	Parsley (chopped)

Method

1.      In a heavy-bottomed pan warm the olive oil & sweat down the onions until tender.

2.      Add the crushed garlic & cook for a few minutes before adding the saffron.

3.      Mix well then add the chorizo & mushrooms turn up the heat to cook out & remove any moisture.

4.      Add the rice & stir to coat the rice.

5.      Pour in the sherry & cook out on a slightly lower heat for a couple of minutes.

6.      Pour in the hot stock & cook until al dente, stirring regularly making sure that the rice doesn’t catch.

7.      Remove from the heat & cool quickly on gastro trays.

8.      When reheating add a little stock, peas & parsley & heat through the oven until hot but still slightly moist.