CHICKEN, GARLIC AND MUSHROOMS PAELLA.

Heat the paella pan with a little OIL and 3 teaspoons of FROZEN GARLIC, and mark the CHICKEN TENDERBACK, previously add a pinch of SALT.

When the CHICKEN is a little browned (not too fried), add the DRIED GARLICS (a bunch, about 10) and the FROZEN MUSHROOMS (HALF A PACK).

Remove the water generated by the defrosting of the mushrooms, and sauté again with a little OIL. Add the PEELED TOMATO and the chopped ÑORA. And continue frying and stirring until everything is impregnated. Add another pinch of SALT.

When everything is golden brown, add the RICE, fry for 2 minutes and add the SWEET PEPPER to taste (a little).

Finally we add the CHICKEN'S BROTH or PAELLA'S BROTH, and we let it cook for 23 minutes at medium heat (6-7-8) and when it has finished, we cover it for 10 minutes so that it finishes cooking. And enjoy!