Prepare the aromatics: Start by heating the olive oil in a large skillet or saucepan over medium heat. Once the oil is hot, add the finely chopped onion and diced bell pepper. Sauté these ingredients for about 5 minutes, or until they become soft and slightly golden.

Add garlic and rice: Next, add the minced garlic to the pan and stir for about 1 minute until it becomes fragrant. Then, add the rice to the pan, stirring it to coat the grains with the oil and vegetable mixture. Toast the rice for about 2-3 minutes.

Add tomatoes and spices: Now, add the diced tomatoes to the pan, along with the smoked paprika, ground cumin, and saffron threads (if using). Stir everything together to ensure the spices and tomatoes are evenly mixed with the rice.

Pour in the broth: Slowly pour in the chicken or vegetable broth, stirring to combine. Season with salt and black pepper to taste. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pan, and let the rice cook for about 20 minutes.

Check and fluff the rice: After 20 minutes, check to see if the rice has absorbed all the liquid. If it hasn’t, let it cook for another 5 minutes with the lid on. Once the rice is tender and has absorbed the flavorful broth, remove it from the heat and let it sit for 5 minutes with the lid on.

Garnish and serve: Fluff the rice with a fork to separate the grains, then garnish with freshly chopped parsley.