Heat a large deep-fry pan with a medium heat and add in the olive oil

In the meantime, add the boneless chicken thighs over some paper towels and pat dry, then season with salt & pepper, and cut each chicken thigh into small bite-sized pieces, also cut the pork sausages into 1/2-inch (1.25 cm) pieces

Add the chopped chicken and sausage into the hot fry pan, mix together, and then mix every 1 to 2 minutes

After 5 minutes and the pieces of chicken and sausage are lightly browned, remove them from the pan and set aside (at this stage you don't have to fully cook them through)

Using the same pan with the same heat, add in the sliced mushrooms, and mix every 1 to 2 minutes, making sure to scrape up anything left over from the chicken and sausage

After 5 minutes and the mushrooms are lightly browned, add in the chopped onion and garlic, and mix continuously

Once the onions and garlic are lightly sautéed, about 3 minutes, add in the paprika and rosemary, quickly mix together, then add in the grated tomatoes, and season with salt & pepper, mix together, and then simmer

After 3 to 4 minutes and the grated tomatoes have slightly thickened, add in the chicken broth and saffron, raise to a high heat, and gently mix

When it comes to a boil, add in the rice and the chicken and sausage back into the pan, give it a mix, and then mix every 2 to 3 minutes

Once the rice is just cooked through (18 minutes in my case; check package instructions on the rice you are using), remove the pan from the heat

Transfer into shallow bowls and garnish with chopped parsley, enjoy!