Using a large heavy skillet, heat olive oil on medium high heat and saute the peppers and onions until translucent.
Add the chick peas and meats in the pan and saute along with the peppers and onion until golden in color and meat is browned.
In a saucepan, combine the vegetable broth and the saffron and allow saffron to steep in the broth. This will give the paella its color.
Add the rice into the skillet and stir until well coated. Once the rice is toasted, add the saffron infused broth, stir, cover with a tight lid, and allow to cook on medium heat for 17 minutes.
To serve, place in large platter and sprinkle lemon juice on top of the rice.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Teresa Barrenchea, Marichu Restaurant, New York