Add 2 tablespoons of boiling water to a small bowl and pinch in ½ teaspoon of saffron threads and let it infuse

Finely mince 3 cloves of garlic, finely dice 1 small onion, rinse 8 button mushrooms under cold running water, remove the stem and pat dry, then cut into slices that are about ¼ inch thick, deseed 1 Spanish pepper (or any type of spicy pepper) and roughly chop it

Heat a large nonstick frying pan with a medium-high heat and add 2 tablespoons of extra virgin Spanish olive oil, after 2 minutes add the diced onions, chopped peppers and minced onions and mix with the oil, after 3 minutes add the sliced mushrooms and cook for 2 minutes, then season with a generous ¼ teaspoon of smoked paprika, a generous pinch of sea salt and freshly cracked black pepper and mix together, then add 1 cup of round Spanish rice, the saffron infusion and mix together until well combined

Next add 2 cups of vegetable broth and gently distribute the rice with a wooden spoon, mix occasionally and cook between 8 to 10 minutes, once there is very little broth left lower the fire 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, after 3 minutes remove the lid and garnish with freshly chopped chives, serve directly out of the pan, enjoy!