Spanish Saffron Paella with Grilled Lamb & Charred Peppers

Ingredients

• 10 oz lamb shoulder, cut into 1.5-inch cubes for skewers
• 0.25 teaspoon saffron threads, premium quality
• 2.5 cups vegetable broth, low-sodium
• 0.75 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
• 0.5 whole red onion, thinly sliced
• 3 whole garlic cloves, minced
• 3 tablespoons extra virgin olive oil, divided
• 0.75 teaspoon smoked paprika, Spanish pimentón
• 2 sprigs fresh thyme, or 0.5 teaspoon dried
• 0.5 whole fresh lemon, zest and juice

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.