Spanish Chicken Paella

Instructions

1. Season the chicken
   Pat the chicken pieces dry with paper towels. Season generously with salt and freshly ground black pepper. This ensures a flavorful base for your paella.
2. Sear the chicken
   Heat olive oil in a 15-inch paella pan or large skillet over medium-high heat. Add the chicken pieces and cook for 5-6 minutes until golden brown on all sides. Remove the chicken and set aside.
3. Prepare the sofrito
   In the same pan, add the chopped onion and cook for 3 minutes until softened. Add the sliced bell peppers and continue cooking for 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant. This aromatic base, known as sofrito, builds the foundation of flavors.
4. Add the rice and spices
   Add the rice to the pan and stir for 2 minutes until the grains are well coated with oil. Stir in the smoked paprika, saffron with its soaking liquid, and dried oregano. Add the diced tomato and stir to combine.
5. Combine and simmer
   Return the chicken to the pan. Pour in the hot chicken broth and stir gently to distribute the ingredients evenly. Bring to a boil, then reduce heat to a gentle simmer. Do not stir the rice once it begins cooking - this is key to authentic paella.
6. Cook the paella
   Allow the paella to simmer uncovered for about 20 minutes, or until the rice has absorbed most of the liquid but is still slightly al dente. If the pan is larger than your burner, rotate it occasionally to ensure even cooking.
7. Add the finishing touches
   Sprinkle the frozen peas over the top of the paella. Continue cooking for another 5 minutes until the rice is fully cooked and has developed a light crust on the bottom (called socarrat). Remove from heat and cover with a clean kitchen towel. Let rest for 5 minutes.
8. Serve the paella
   Uncover the paella, sprinkle with chopped parsley, and garnish with lemon wedges around the edge of the pan. Traditionally, paella is served straight from the pan at the center of the table, allowing guests to serve themselves.