Jersey Royal Potato and Shrimp Paella with Saffron and Peas

Preheat oven to 200°C (400°F). Toss bell peppers and onion with 2 tbsp olive oil, salt, and pepper. Roast for 20 minutes, or until tender.

While the vegetables roast, heat the remaining 2 tbsp olive oil in a large paella pan or wide skillet over medium heat. Add the Jersey Royal potatoes and cook until lightly browned on all sides. Remove the potatoes and set aside.

If using chorizo, add it to the pan and cook until lightly browned. Remove the chorizo and set aside.

Add the minced garlic to the pan and cook until fragrant, about 30 seconds. Stir in the smoked paprika and rice and cook for 1 minute, stirring constantly.

Pour in the white wine (if using) and let it evaporate for a minute. Add the chicken broth and the saffron water (with the saffron threads). Bring to a simmer.

Reduce the heat to low, and gently nestle the roasted vegetables, potatoes, and chorizo (if using) into the rice. Season with salt and pepper to taste.

Cook the paella uncovered for 15-20 minutes, or until the rice is almost cooked and most of the liquid has been absorbed. Do not stir the paella during this time to allow the rice to develop a socarrat (crispy bottom layer).

Arrange the shrimp evenly over the paella and continue to cook for another 5-7 minutes, or until the shrimp are pink and cooked through and the rice is cooked through. Add the peas in the last 5 minutes.

Remove the paella from the heat, cover it loosely with foil, and let it rest for 5 minutes before serving.

Garnish with lemon wedges and serve immediately.