Add Water (2 tablespoon) to a small bowl and pinch in Saffron Threads (1/2 teaspoon). 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 tablespoon) and allow to warm up for 2 minutes.
Add the Onion (1/2), Cayenne Chili Pepper (1), and Garlic (2 clove). Cook for 3 minutes.
Add the Button Mushroom (8) and cook for 2 minutes, then season with Spanish Smoked Sweet Paprika (1/4 teaspoon), Sea Salt (to taste), and Freshly Ground Black Pepper (to taste). Mix together.
Add the Paella Rice (1 cup) and the saffron infusion. Mix together until well combined.
Add Vegetable Broth (2 cup) 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.
Garnish with Fresh Chives (to taste). Serve directly out of the pan. Enjoy!