Chicken Fideua

Cut the onion and mushroom in brunnoise, which are small cubes of 1 mm more or less, and the chopped garlic and set aside.

Cut the chicken into cubes of about 3 cm and fry over medium heat in a frying pan or paella pan with olive oil.

Once it is well done, separate to the sides of the pan or paella pan and add the garlic in the center. When it begins to brown a little add the onion and stir. When the onion is almost poached add the mushroom. Once you see that the mushroom is well browned stir with the chicken and add the spices (be careful the paprika burns quickly and will bitter your dish) stir 5 sec. Add the tomato and scrape all the bottom with the tomato to get all the flavor out, stirring 1 min. Add the noodles and stir well to distribute the flavors.

Add the chicken broth and stir carefully so that it is distributed. Turn the heat to high and once it starts to almost boil, turn it down to medium low. You have to test the noodle and see if it is hard or well done and play with the power of the fire so that all the broth is absorbed (this is the most complicated step).

TRICKS: -Do not let all the broth be absorbed, otherwise it will be too dry when plating. - If you see that there is almost no broth and it is still a little hard, turn off the heat and cover it with aluminum foil tightly closed and check until it is done.