Heat 1 tablespoon of olive oil in a large paella pan or wide skillet over medium-high heat. Add the onion and bell pepper and cook for 5-7 minutes, stirring occasionally, until softened and lightly caramelized. Add the garlic and cook for another 30 seconds.
Transfer the vegetables to a plate. Add the remaining olive oil and chicken to the pan. Season with salt and pepper and cook for 4-5 minutes, turning occasionally, until the chicken is lightly browned but not completely cooked through.
Add the rice to the pan and stir gently for about 2 minutes, allowing the grains to toast and absorb the flavorful oil. Sprinkle in the smoked paprika, saffron, and paella seasoning.
Stir in the diced tomatoes, then pour in the chicken broth. Return the sautéed vegetables and chicken to the pan and spread everything into an even layer.
Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cook uncovered for about 20-25 minutes, or until the rice is tender and most of the liquid has been absorbed. Do not stir the rice during this stage leaving it undisturbed helps the bottom develop the characteristic crisp layer known as socarrat.
Scatter the frozen peas over the paella during the final 3-4 minutes of cooking. Continue cooking until the peas are heated through and the chicken reaches 165°F internally. If the rice is still firm and the pan is dry, add a small splash of warm broth and continue cooking.
Remove the pan from the heat and let the paella rest for 5 minutes. Sprinkle with fresh parsley and serve with plenty of lemon wedges.
