• Step 1: In a small bowl, combine the saffron threads and 1/4 cup of the warm broth. Let it steep for 10 minutes to infuse the broth with the saffron’s vibrant color and flavor.
• Step 2: Heat the olive oil in a large, shallow paella pan or a wide, shallow skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.
• Step 3: In the same pan, add the onion and bell pepper. Cook for 3-4 minutes, stirring occasionally, until the vegetables are softened.
• Step 4: Stir in the garlic, paprika, and oregano. Cook for 1 minute, until fragrant.
• Step 5: Add the rice to the pan and stir to coat the grains with the oil and spices. Cook for 2-3 minutes, stirring frequently, until the rice is slightly translucent.
• Step 6: Pour in the saffron-infused broth and the remaining 3 3/4 cups of warm broth. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer, undisturbed, for 15 minutes.
• Step 7: Arrange the cooked chicken, shrimp, and peas evenly over the rice. Cover the pan with a lid or foil and continue to cook for 10 more minutes, or until the rice is tender and the liquid is absorbed.
• Step 8: Remove the lid and let the paella rest for 5-10 minutes to allow the “socarrat” (crispy rice) to form on the bottom of the pan.
• Step 9: Serve the paella immediately, garnished with lemon wedges.