To a large skillet or paella pan, add 2 tablespoons olive oil, onion, and pepper, and sauté until vegetables soften and lightly caramelize, about 5 to 8 minutes; stir intermittently.

Add the garlic and cook until fragrant, about 1 minute; stir intermittently. Remove the sofrito from the pan and set aside.

Add remaining 2 tablespoons olive oil, season chicken with salt and pepper, and cook until about 50% done; remove and set aside with sofrito.

Add Bomba rice and cook for about 3 minutes, stirring often to toast the rice.

In the chicken broth, stir in the Paellero packet and add to the rice.

Return chicken and sofrito to the pan, add tomatoes, water, and simmer on medium-low heat for 20-25 minutes until rice is tender, chicken is cooked through, and liquid is absorbed.

Add peas and parsley, stir, and cook for 1-2 minutes until warmed through.

Taste and adjust salt and pepper if needed. Garnish with lemon wedges and serve immediately.