Name: Mushroom and Chicken Paella with Saffron
Total time: 35 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 cup short-grain rice; 1.5 cups chicken broth; 1 tbsp olive oil; 1 onion, diced; 2 garlic cloves, minced; 200g chicken breast, diced; 100g mushrooms, sliced; 1/2 tsp saffron threads; 1/2 tsp smoked paprika; 1/4 tsp cayenne pepper; 1/4 cup chopped cilantro

Mushroom and Chicken Paella with Saffron

A rich and aromatic Spanish paella with chicken, mushrooms, and saffron.

35 minutes4 servings

Method

Heat olive oil in a large skillet over medium heat.
Add onion and garlic, sauté until translucent.
Add chicken and cook until browned.
Stir in mushrooms and cook until softened.
Add rice, saffron, smoked paprika, and cayenne pepper.
Pour in chicken broth and bring to a boil.
Reduce heat, cover, and simmer for 15-20 minutes.
Stir in cilantro and let rest for 5 minutes before serving.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.