Chicken and Vegetable Paella

1.In a small bowl, soak the saffron threads in 2 tablespoons of warm chicken broth to release their flavor and color. Set aside.

2.In a large paella pan or a wide, shallow skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

3.Stir in the minced garlic and cook for an additional 1 minute until fragrant.

4.Add the diced chicken to the pan, season with salt, and cook for 5-7 minutes until browned on all sides.

5.Incorporate the diced carrot and capsicum into the pan, stirring well to combine. Cook for another 5 minutes until the vegetables start to soften.

6.Add the smoked paprika to the pan, stirring to coat the chicken and vegetables evenly.

7.Pour in the rice and stir for 1-2 minutes to toast it slightly, allowing it to absorb the flavors.

8.Pour in the chicken broth and the saffron mixture, stirring gently to combine. Bring the mixture to a boil, then reduce the heat to low.

9.Simmer uncovered for about 15-20 minutes, without stirring, until most of the liquid is absorbed and the rice is tender. If the rice is still hard, add a little more broth or water as needed.

10.In the last 5 minutes of cooking, sprinkle the frozen peas over the top of the rice, allowing them to steam as the paella finishes cooking.

11.Once the rice is cooked and a crispy layer (socarrat) forms at the bottom, remove the pan from heat and cover it with a clean kitchen towel for 5 minutes to rest.

12.Garnish with chopped parsley and serve with lemon wedges on the side.