Chicken Paella

Pat the chicken thighs dry with a paper towel, season with salt, and sear in hot olive oil (4 tbsp) in a paellera or wide skillet for 8–10 minutes until golden on all sides, then set aside on a plate.

In the same oil, sauté the finely chopped onion and minced garlic for 3–4 minutes until softened.

Add the bell pepper cut into strips and cook for 2–3 minutes, then stir in the grated tomatoes and simmer for 5–6 minutes, until the liquid evaporates and the sofrito darkens and thickens.

Add the sweet paprika and stir for 10–15 seconds, then immediately return the chicken to the pan, add the paella rice, and stir to coat the grains in the sofrito; heat through for 1–2 minutes.

Pour in the hot chicken stock with saffron, season with salt to taste, stir once, and spread the rice evenly across the pan — do NOT stir the rice again from this point on.

Cook for 5 minutes over high heat, then reduce to medium-low and simmer for another 10–12 minutes; 8 minutes before it's done, scatter the green peas evenly over the surface.

In the last 1–2 minutes, raise the heat to high to form a crispy socarrat crust on the bottom — listen for the characteristic crackling sound.

Remove the pan from the heat, cover with a clean kitchen towel or foil, and let the paella rest for 5–10 minutes.

Serve straight from the pan, garnished with lemon wedges.