Sear the Chicken:

• Heat olive oil in a large paella pan or wide, deep skillet over medium-high heat.
• Season chicken with salt and pepper, then sear for 5-7 minutes per side until golden brown. Remove and set aside.

Sauté Vegetables:

• In the same pan, add chopped onion and diced red bell pepper. Sauté for 5 minutes until softened.
• Add minced garlic and cook for an additional 1 minute until fragrant.

Toast the Rice:

• Stir in the rice, smoked paprika, and saffron with its soaking water. Cook for 2-3 minutes, allowing the rice to absorb the flavors.

Add Liquids and Simmer:

• Pour in diced tomatoes with their juices and chicken broth. Stir to combine, then bring to a gentle boil.
• Return the seared chicken to the pan, nestling it into the rice. Reduce heat to low, cover, and simmer for 20 minutes.

Add Peas and Finish Cooking:

• Sprinkle frozen peas over the paella. Cover and cook for an additional 5-10 minutes until the rice is tender and the chicken is cooked through.

Rest and Serve:

• Remove from heat and let the paella rest, covered, for 5 minutes.
• Garnish with chopped fresh parsley and serve with lemon wedges on the side.