Directions

1. Prepare the Chicken: Season the chicken thighs with salt and lightly dust with some of the Paella Blend.
2. Brown the Chicken: In a large paella pan or a wide, shallow saucepan, heat the olive oil over medium heat. Add the chicken thighs skin-side down and cook until golden brown, about 5 minutes each side. Remove from the pan and set aside.
3. Cook the Vegetables: In the same pan, add the onion, garlic, and bell peppers. Cook until the vegetables are softened, about 5 minutes.
4. Toast the Rice: Stir in the Arborio rice and the remainder of the Paella Blend, and cook for 2 minutes until the rice is well-coated in the oils and spices.
5. Simmer the Paella: Pour in the chicken stock and bring to a simmer. Nestle the browned chicken thighs on top of the rice and reduce the heat to low. Cover and let it cook for 20 minutes.
6. Add Peas: Scatter the frozen peas over the paella and cook, uncovered, for an additional 10 minutes, or until the rice is tender and the liquid has been absorbed.
7. Rest the Paella: Remove the pan from the heat and let it stand for 5 minutes. The residual heat will finish cooking the rice to perfection.
8. Serve: Serve with lemon wedges on the side.