In a large skillet or paella pan, heat 1 tablespoon of olive oil over medium heat. Season the chicken thighs with salt and pepper, then add them to the skillet. Sear until browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same skillet, add the diced yellow onion and red bell pepper. Sauté for about 3-4 minutes until they soften. Stir in the garlic and cook for another minute until fragrant.
Stir in the Arborio rice, smoked paprika, and saffron threads. Cook for 1-2 minutes, allowing the rice to absorb the flavors.
Add the drained diced tomatoes and chicken broth to the pan, mixing well. Bring the mixture to a gentle simmer.
Return the seared chicken to the pan. Once everything is combined, reduce the heat to low, cover, and let it cook for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
Stir in the frozen green peas, cover again, and cook for an additional 5 minutes.
Once cooked, remove from heat. Let the paella sit for a few minutes before serving. Garnish with chopped fresh parsley and serve with lemon wedges on the side.
