Spanish Chicken Paella with Peas

Instructions

1. 1

   Cut the chicken into bite-size pieces, season with salt and 1 tsp paprika, and brown in the oil in a 12-inch skillet over medium-high heat, 5 minutes.

2. 2

   Add the diced onion and pepper and cook 4 minutes, then the garlic and remaining paprika for 1 minute.

3. 3

   Stir in the rice to coat, then add the tomatoes, broth, saffron, and 1 tsp salt. Bring to a boil and spread the rice evenly.

4. 4

   Simmer uncovered without stirring 18-20 minutes until the rice absorbs the liquid. Scatter the peas over the top for the last 5 minutes.

5. 5

   Turn the heat up for 1-2 minutes to crisp the bottom, then rest 5 minutes off heat. Serve with lemon wedges.