Serves 4

12 ounces boneless chicken thighs, cut into 1 1/2-inch dice

1 ounce extra-virgin olive oil

2 cups seasonal wild mushrooms

1 1/2 cups rice from Spain or Texmati rice

4 ounces tomato sofrito (see recipe)

5 cups chicken stock

Pinch of saffron

Salt

• In a paella pan over high heat, sauté chicken in olive oil.

• Add the mushrooms and the rice. Sauté for a few minutes.

• Add sofrito. Briefly sauté. Cover with chicken stock.

• Cook for 5 minutes over high heat, stirring. When stock is hot, stir in the saffron.

• Stop stirring and lower the heat. Cook for about 10 to 15 more minutes, until liquid is absorbed and rice is softened.

- José Andrés

Nutritional information per serving: 373 cal., 13.8 g fat (3.8 g sat.), 87.6 mg chol., 31 g carb., 1,120 mg sodium, 1.8 g fiber, 30.4 g pro.