Here’s a new text based on the original, written in British English:
Listed below are the elements required:
– Vegetable oil, 3 tablespoons
– 1 onion – skin it and slice it
– 3 pieces of garlic – skinned and sliced
– Pinch of sea salt
– Button mushrooms, 120 grams
– 120 grams of chorizo – peeled and sliced
– 1 tablespoon chilli flakes
– 1 tablespoon smoked paprika
– Parmesan cheese rind, 1 piece
– 1 tablespoon of turmeric
– Rice of the long grain variety, 350 grams
– 200 millilitres of white wine
– 700 millilitres of stock, chicken
– 4 large chicken breasts, chopped into big pieces
– A pack of parsley, for garnish
– 1 fresh lemon, for garnish
Preparation steps are as follows:
– Preheat your oven to 200 degrees Celsius.
– Get a casserole dish that can tolerate the oven and heat it up.
– Start by adding the vegetable oil, followed by onion and garlic.
– Give it about two minutes so they can soften and change colour. Now would be the time to put a dash of sea salt and reduce the heat to medium.
– To this, add the mushrooms, the chorizo, the chilli flakes, paprika, turmeric and the parmesan cheese rind. Cook this mixture for two minutes more so that the salami gives out its oil.
– Add the rice to the mixture and stir it around. Add the wine and raise the heat. Use a wooden spoon to scrape the seasoning stuck on the base of the pan into the mix. Pour in the chicken broth and wait for it to boil.
– Submerge the chicken pieces in the boiling mix.
– Place a lid on the dish and put it in the oven.
– Let it cook for about 30 minutes; the mixture will have evaporated by then to reveal cooked rice and chicken.
– A few adjustments to the seasoning might be required once it comes out of the oven.
– Serve hot garnished with fresh parsley leaves, lemon wedges and a hint of smoked paprika.