Classic Spanish Paella with Saffron

Method

1. Heat olive oil in a large paella pan
2. Sauté onion, garlic, and bell peppers until softened
3. Add chicken and cook until browned
4. Stir in rice and saffron, coating the grains
5. Pour in chicken broth and bring to a simmer
6. Add shrimp and mussels, cover and cook until shells open
7. Let rest for 5 minutes before serving
8. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.