Simmer broth and saffron threads while you prep cutting the vegetables. Once it comes to boil, let it simmer on low.

In a stainless steel wide mouth pan or paella pan add oil and sauté onions, and after a few minutes add peppers, mushrooms, and asparagus

After a few minutes, add garlic and sauté again

Add tomatoes, paprika, hot pepper sauce, and sauté for a few mins

Add rice to the veggies (without any water) and lightly mix together for a few minutes for the rice to soak in the flavor

Slowly add the broth, salt, and pepper. Turn the heat to medium-high and bring to a boil

Turn the heat down to medium-low - until rice is al dente. (Don’t stir the rice).

Slowly the broth will boil away…watch the rice carefully to make sure it doesn’t burn, stick a fork on the edges to see if the broth is all gone.

Once the rice is done and the broth is boiled away, add the peas to the top of the rice (do not stir).

Cover and let it sit for like 10 mins

Sprinkle with fresh-cut parsley, cracked pepper, and serve while hot.