In a medium saucepan, warm 4 cups of low-sodium vegetable broth on low heat, adding a pinch of saffron threads. Stir gently to help the saffron dissolve and infuse its flavor into the broth.

Heat 2 tablespoons of olive oil in a large paella pan over medium heat. Add finely chopped onion and diced red bell pepper, cooking for about 3 to 5 minutes until they soften.

Stir in minced garlic, cooking for an additional minute before incorporating diced tomatoes and your blend of smoked and sweet paprika.

Add 2 cups of bomba rice, stirring constantly for 1 minute to lightly toast the rice. Make sure to coat each grain with the aromatic vegetable mix.

Carefully pour the warm vegetable broth over the toasted rice and vegetables. Season with sea salt and fresh cracked pepper. Do not stir. Bring to a simmer for 1 to 2 minutes, then reduce heat and cook uncovered for 15 to 20 minutes.

When the liquid is nearly absorbed and the socarrat has developed, scatter thawed frozen peas over the top without stirring. Cover the pan with foil or a kitchen towel and let it rest for 5 to 8 minutes off the heat.

After resting, remove the foil and fluff the paella gently with a fork. Garnish with fresh parsley and lemon wedges. Serve the paella straight from the pan.