Spanish Saffron Paella with Grilled Lamb & Charred Peppers

Ingredients

• 10 oz lamb shoulder, cut into 1 1/2-inch cubes for skewers
• 1/4 teaspoon saffron threads, premium quality
• 2 1/2 cups vegetable broth, low-sodium
• 3/4 cup bomba rice, or arborio rice
• 1 whole red bell pepper, sliced into 1-inch strips
• 1 whole yellow bell pepper, sliced into 1-inch strips
• 1 cup cherry tomatoes, halved
• 1/2 whole red onion, thinly sliced
• 3 whole garlic cloves, minced
• 3 tablespoons extra virgin olive oil, divided
• 3/4 teaspoon smoked paprika, Spanish pimentón
• 2 sprigs fresh thyme, or 1/2 teaspoon dried
• 1/2 whole fresh lemon, zest and juice
• 1/2 teaspoon sea salt, adjust to taste
• 1/4 teaspoon black pepper, freshly ground
• 1/4 cup fresh flat-leaf parsley, chopped, for garnish

Instructions

1. 1

   Steep saffron threads in 3 tablespoons warm broth for 10 minutes to bloom.

2. 2

   Thread lamb cubes onto 4 wooden or metal skewers, alternating with red onion pieces. Brush with 1 tablespoon olive oil, season with salt, pepper, and thyme. Set aside.