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Combine the saffron threads with 2 tbsp of the warm chicken broth in a small bowl and let steep for 5 minutes until the liquid turns deep gold.
Heat 2 tbsp of the olive oil in a 12-inch (or wider) oven-safe skillet or paella pan over medium heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
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