Paella is a delicious Spanish rice dish, usually eaten with fish or meat, but this is a tasty vegetarian recipe, for about 4 people.
1Preheat 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.
2Finely chop the red peppers, onion and garlic and cut the snack peppers into pieces. Set aside 4 snack peppers 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 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 powder and simmer until the vegetables to a tick sauce. This will take about 15 minutes.
3Add the rice and peas/broad beans and stir well for 1-2 minutes. Add the bouillon to the rice, stir well so that the rice is evenly spread in the pan. Cook the rice for 5 minutes without stirring.
4Place the Pimientos de Padron peppers and the 4 snack peppers (in strips) on the paella, put 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.