Water (2 Tbsp)
to a small bowl and pinch in
Saffron Threads (1/2 tsp)
. Let it infuse.
Finely dice the onion.
Mince the cloves of garlic.
Finely dice the Spanish pepper.
Heat a large nonstick frying pan over a medium-high heat. Add
Extra Virgin Spanish Olive Oil (2 Tbsp)
and allow to warm up for 2 minutes.
Cayenne Chili Pepper (1)
Garlic (2 cloves)
. Cook for 3 minutes.
Button Mushrooms (8)
and cook for 2 minutes, then season with
Spanish Smoked Sweet Paprika (1/4 tsp)
Sea Salt (to taste)
Freshly Ground Black Pepper (to taste)
. Mix together.
Paella Rice (1 cup)
and the saffron infusion. Mix together until well combined.
Vegetable Broth (2 cups)
and gently distribute the rice with a wooden spoon. Cook between 8 to 10 minutes, stirring occasionally, until there is very little broth left.
Decrease the temperature to a low heat and cook for 2 more minutes, then place a lid on top, turn off the heat, and remove the pan from the stove.
Let rest for 3 minutes.
Fresh Chives (to taste)
. Serve directly out of the pan. Enjoy!