Zubereitung

1. 1

   Cut the chicken thighs into pieces, salt them and brown all over in olive oil in a wide pan. Then lift them out.

2. 2

   Soften the onion, garlic and pepper in the pan drippings. Add the smoked paprika and chopped tomatoes and reduce for a few minutes.

3. 3

   Stir in the rice and saffron, pour in the hot broth and return the chicken. Cook without stirring for 18 minutes over medium heat.

4. 4

   Scatter over the peas and cook for another two minutes until a light crust forms at the bottom.

5. 5

   Take the paella off the heat, let it rest for five minutes and serve with lemon wedges.