Preheat the oven to 150 degrees. Bring the stock to the boil and add the saffron threads and leave it in the stock for at least 5 minutes. The colour of the stock will change to bright yellow.
Chop the red chilli peppers, onion and garlic and the snack peppers into pieces. Keep 4 snack peppers separate for the garnish. Heat a large paella pan with olive oil and add 1 tbsp. Ñora pepper rub. Fry briefly and then add the onion, red chilli pepper, snack peppers and a pinch of salt. Fry the vegetables for at least 15 minutes until they are soft. Add the tomatoes, garlic and paprika and reduce the vegetables to a thick sauce for 15 minutes.
Add the rice and peas/garlic beans and stir well for 1-2 minutes. Add the bouillion to the rice, stir well so that the rice is evenly distributed in the pan. Cook the rice for 5 minutes without stirring.
Place the Pimientos de Padron peppers and the 4 snack peppers (in strips) on top of the paella, place the paella in the oven for 12-15 minutes, until all the moisture has been absorbed by the rice and the padron and snack peppers are roasted. Remove the paella from the oven, cover with a lid or tea towel and set aside for 5 minutes. Garnish with the lemon quarters, olive oil and (sea) salt.