Instructions:
- Steep saffron threads in 1/2 cup of the hot stock. Season chicken pieces generously with salt, pepper, and 1 tsp of smoked paprika.
- Heat olive oil in the paella pan over medium-high heat. Sear the chicken in batches until nicely browned on all sides. Remove chicken and set aside, leaving the fond in the pan.
- Reduce heat to medium. Add onion and bell pepper to the pan. Sauté gently for 6-8 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
- Stir in the grated tomato and cook until the mixture darkens slightly and thickens (about 5 minutes). Stir in the remaining 1 tsp of smoked paprika.
- Add the rice to the pan. Stir constantly for 2 minutes to coat every grain in the sofrito and oil.
- Pour in the saffron-infused stock and the remaining hot chicken stock. Stir everything once to distribute the rice evenly. Bring to a rolling simmer.
- Nestle the reserved chicken pieces evenly back into the rice mixture. Add frozen peas now, if using. Stop stirring! Let the liquid bubble vigorously for 10 minutes over medium-high heat.
- Reduce heat to low. Allow the paella to simmer gently for another 10-15 minutes until almost all the liquid is absorbed and the rice grains are tender but still have a slight bite (al dente).
- For the last 2 minutes, turn the heat up to medium-high to develop the socarrat (crispy bottom layer). Listen for faint crackling. Do not move the pan or stir.
- Remove the paella from the heat. Cover the entire pan loosely with foil or a clean tea towel and let it rest undisturbed for 10 minutes. Garnish heavily with fresh parsley and serve immediately with lemon wedges.