spanish paella

Ingredients:

Preparation:

Soak 5–10 saffron threads in a few tablespoons of hot water for 5–20 minutes.
Heat some olive oil in a wide paella pan. Sauté the chicken pieces until golden, then add the red pepper and garlic.
Stir in the grated tomato and cook for 2–3 minutes, allowing the mixture to thicken slightly.
Add the rice and mix well to coat it in the oil and flavors.
Pour in the hot stock along with the saffron and its soaking liquid. Season with salt and pepper.
Cook over medium heat without stirring for about 15–18 minutes, until the rice is tender and the liquid is absorbed.
Let the paella rest for 5 minutes before serving. Garnish with lemon wedges if desired.

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