Chicken, Pepper, and Pea Paella

To make the chicken, pepper, and pea paella, first prepare the vegetable broth and keep it warm. Cut the chicken drumsticks in half 1 and transfer them to a bowl, then add the water 2 and wine 3.

Add the oil as well 4. In a separate small bowl, dilute the saffron with a little warm water 5 and stir to dissolve it 6.

Pour the saffron into the bowl 7 and mix everything together 8. Cover with plastic wrap and let marinate in the refrigerator for 30 minutes 9.

After the marinating time, heat the oil in a paella pan, then place the marinated chicken drumsticks 10. Salt, pepper 11, and sear the meat over medium-high heat for 15-20 minutes, turning it on both sides; try to touch the drumsticks as little as possible so they form a tasty crust 12.

In the meantime, cut the peppers in half and clean out the seeds and inner filaments 13, then cut them horizontally into strips about 1/4 inch wide 14. When the chicken is well seared, add the peppers 15.

Add the peas 16 and cook for another 5-6 minutes. Now pour the rice into the pan 17 and toast it for a minute, stirring it with the other ingredients. Then add the broth all at once, keeping one ladle aside 18: from this moment you should no longer stir the rice.

Dissolve the saffron with the reserved ladle of broth 19 and pour it into the pan 20. Continue cooking for 30 minutes over medium-low heat without stirring 21.

Once the cooking time is up, the liquid should have been completely absorbed, then cover the pan with a sheet of aluminum foil 22 and let it rest for about ten minutes. After the resting time, remove the aluminum foil and stir well, making sure to scrape the bottom of the pan to mix in the rice that has stuck to the bottom 23. Your chicken, pepper, and pea paella is ready to be served 24!