Chicken and Chorizo Paella with Roasted Red Peppers

Ingredients

• 2 lb. (1 kg) bone-in chicken thighs, skinned (about 4 large thighs)
• Kosher salt and freshly ground pepper
• 2 Tbs. olive oil
• About 12 oz. (375 g) cured Spanish-style chorizo sausage, casings removed, quartered lengthwise and sliced
• 1 yellow onion, finely chopped
• 3 garlic cloves, minced
• 2 tsp. sweet smoked paprika
• 1 can (14 1/2 oz./455 g) diced tomatoes with juice
• 1 1/4 cups (10 fl. oz./310 ml) low-sodium chicken broth
• 1/2 cup (4 fl. oz./125 ml) dry white wine
• 1 large pinch saffron threads, crumbled
• 1 cup (8 oz./250 g) chopped jarred roasted red peppers
• 2 cups (14 oz./440 g) short- or medium-grain white rice
• Boiling water, if needed
• 1 cup (5 oz./155 g) thawed frozen peas
• 1 lemon, cut into 8 wedges

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