INGREDIENTS
1 L
chicken stock
2 pinches
saffron
2 tbsps
olive oil
340 gs
chorizo
450 gs
tenders
340 gs
white mushrooms
1 medium
onion
2 large cloves
garlic
1
fresh bay leaf
1 serving
salt and pepper
2 tbsps
fresh thyme leaves
2 tbsps
plain flour
80 mls
dry sherry
1/4 cup
flat-leaf parsley
1 tsp
paprika
1 small
mix to prepare 8 dumplings