Step 1

Add 1 tablespoon of olive oil to a large pot or dutch oven over medium heat. Then add the onions and red peppers and cook, stirring occasionally, for 3 to 4 minutes, until fragrant and softening.

Step 2

Add the remaining olive oil to the pot, followed by the garlic and rice. Toast the rice for a couple of minutes, stirring constantly, until it begins to change color.

Step 3

Add the chicken (or vegetable) broth, water, tomatoes, salt, black pepper, sweet smoked paprika, dried oregano, ground cayenne (optional), and bay leaves. Then let the soup simmer until the rice is nearly al dente, about 15 minutes.

Step 4

Once the rice is almost done, add the peas and saffron (optional). The best way to add the saffron is to put it in the palm of your hand and break it up with your finger, then rub it between your hands and into the pot (like you're warming your hands).

Step 5

Let the soup simmer for another 5 minutes or so, until the rice is al dente and the flavors have come together. Taste the soup and add more salt or black pepper if necessary, then enjoy!