Tomato and Bell Pepper Paella with Purple-Podded Peas

I’m sure we can all picture Italian vineyards with families eating lunch at long tables. This is the Spanish equivalent: families gathered around large paella pans on a Sunday afternoon, with the size of the party determining the size of the pan. And when Spain’s best-known rice dish is served, everybody digs straight in with a spoon. For me, the best thing about paella is the “socarrat,” the crispy crust. To achieve it, stop stirring after you’ve added the last bit of the stock, so the ric