2 cups of Bomba or Arborio rice 4 cups of chicken or vegetable broth 1 onion, finely chopped 4 cloves of garlic, minced 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 green bell pepper, sliced 1 large tomato, diced 1 cup of frozen peas 1 teaspoon of saffron threads 1 teaspoon of smoked paprika Salt and pepper to taste 1 lemon, cut into wedges 1/4 cup of olive oil
Prepare the ingredients: If using seafood, clean and prep it. If using chicken or rabbit, cut it into bite-sized pieces. Dissolve saffron threads in a tablespoon of warm water.
Heat the pan: Traditional paella is cooked in a wide, shallow pan called a paellera. Heat olive oil in the pan over medium heat.
Sauté the aromatics: Add chopped onion and minced garlic to the pan. Sauté until translucent, about 3-4 minutes.
Add the peppers and tomatoes: Stir in sliced bell peppers and diced tomato. Cook until the vegetables are softened, about 5-6 minutes.
Add the rice and spices: Pour the rice into the pan and stir to coat it with the oil and vegetables. Sprinkle smoked paprika, salt, and pepper over the rice.
Pour in the broth: Add the chicken or vegetable broth to the pan. Bring to a simmer and let it cook for about 10-15 minutes, stirring occasionally.
Add the protein and peas: If using seafood, chicken, or rabbit, add it to the pan now, nestling it into the rice. Add the frozen peas as well.