Sprinkle saffron in a small bowl and pour hot water over top. Let it steep while you prep the rest of your ingredients.

Season chicken and pork with salt and pepper. Place your Carbon Steel Paella Pan on the stovetop over medium heat. Once hot, sear your meat until lightly browned on all sides. Remove from the pan and set aside.

Deglaze the pan with wine, scraping up any fond. Toss in the onions and peppers, frying for about 3 minutes. Add in your rice and stir to combine. Cook for another 2 minutes, then pour in the steeped saffron.

Add the proteins back along with frozen peas and pour in the stock so that everything is covered.

Bring the mixture to boil, then reduce the heat and simmer for about 20 minutes. Do not stir. Add a little liquid if it looks too dry.

Remove your pan from heat and let it rest for about 10 minutes "pa’ que amarre”, so it comes together.

Garnish with cilantro and serve with lemon wedges.