Heat 1 tbsp (15 mL) oil in large skillet set over medium heat; cook chicken, and half of the salt and pepper for 5 to 8 minutes or until browned and cooked through. Remove from skillet; set aside.
Heat remaining oil in skillet; cook onion, sweet pepper and garlic for 3 to 5 minutes or until softened. Stir in rice, paprika, smoked paprika, saffron and remaining salt and pepper. Cook for 2 to 3 minutes or until rice is well coated.
Stir in broth, tomatoes and bay leaves; bring to boil, then reduce to simmer. Cook for 20 minutes. Stir in peas; cook for 5 to 10 minutes or until rice is tender and most of the liquid is absorbed. Remove and discard bay leaves.
Arrange chicken strips over paella. Cover and let stand for 5 minutes. Garnish with hard-cooked eggs and parsley.
• For a vegetarian dish, omit chicken and add extra sweet peppers. Substitute vegetable broth for chicken broth.
• For a party-style paella, add 1/2 lb (250 g) peeled and deveined shrimp. Cook shrimp along with the chicken in the last 2 minutes of cooking time.
• If you can’t find paella rice, substitute Arborio rice.
• Garnish with strips of store-bought roasted red peppers if desired.
