Paella

Method

1. Place the stock in a medium-sized saucepan and bring to the boil. Remove from the heat and drop in the saffron. Set aside to infuse for at least 5 minutes. You will see the stock turn bright yellow.
2. Heat the oil in a 30 cm – or slightly larger – paella pan or ovenproof casserole dish over low heat. Add the onion, capsicum and salt and cook, stirring occasionally, for about 15 minutes, until the vegetables are very soft and almost jammy. Add the tomato and garlic and cook for a further 15 minutes or until the sauce becomes thick.
3. Add the paprikas and stir to combine, then add the rice and broad beans and coat with the sauce. Cook for 1–2 minutes, or until the rice begins to turn translucent.
4. Preheat the oven to 150°C.
5. Pour the stock over the rice and turn up the heat to high. Stir to make sure the rice is evenly spread across the pan, then simmer for exactly 5 minutes. Do not stir.
6. Transfer the paella to the oven and cook for 12–15 minutes until the liquid has been absorbed.
7. Remove from the oven and stir through the cooked seasonal veg. Cover the pan with a clean tea towel and set aside for 5 minutes.
8. Place lemon wedges sporadically but evenly throughout the paella, drizzle with extra-virgin olive oil and sprinkle with sea salt flakes and chopped parsley.