Easter Paella

1.In a large paella pan or skillet, heat the olive oil over medium heat.

2.Add the diced onion and minced garlic, sauté until fragrant and translucent, about 3-5 minutes.

3.Stir in the sliced bell peppers and cook for another 2-3 minutes until slightly softened.

4.Add the chicken pieces to the pan and cook until browned on all sides, about 5-7 minutes.

5.Season the chicken with paprika, turmeric, salt, and pepper, and stir well to coat evenly.

6.Stir in the Arborio rice and saffron threads, cook for 1-2 minutes to toast the rice.

7.Pour in the white wine and cook until the liquid is almost absorbed, stirring occasionally.

8.Add the chicken broth, reduce the heat to medium-low, and let the mixture simmer for about 15-20 minutes, stirring occasionally, until the rice is tender and most of the liquid is absorbed.

9.Arrange the shrimp on top of the paella, cover with a lid, and cook for an additional 5-7 minutes until the shrimp is pink and cooked through.

10.Sprinkle green peas over the top, garnish with lemon slices and chopped parsley.

11.Remove from heat and let it rest for a few minutes before serving. Enjoy your Easter paella!