Ingredients

• 1/2 teaspoon saffron threads

• 3 1/4 cups lower-sodium chicken broth, divided

• 1 tablespoon olive oil

• 6 ounces dry-cured Spanish chorizo, cut into 1/4-inch-thick slices

• 1 pound boneless, skinless chicken thighs, cut into 1 1/2-inch pieces

• 1/2 teaspoon black pepper

• 1 1/2 teaspoons kosher salt, divided

• 3/4 cup chopped yellow onion (from 1 small onion)

• 1 small red bell pepper, finely chopped

• 4 small garlic cloves, minced (1 tablespoon)

• 1/2 teaspoon smoked paprika

• 1 (14 1/2-ounce) can diced tomatoes, undrained

• 1 1/2 cups uncooked short-grain white rice (such as Spanish bomba or Italian arborio)

• 1 cup thawed frozen sweet peas

• Chopped fresh flat-leaf parsley, for garnish

• Lemon wedges, for garnish