Spanish Chicken and Mushroom Paella

Method

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