Step 1

First make up your stock using the chicken stock cubes and boiling water. Add a pinch of saffron to the stock and stir.

Step 2

Put the olive oil in a wide, deep sauce pan and add the sliced onions and peppers. Cook on a low heat with the lid on for 5 minutes, stirring occasionally, until softened but not brown.

Step 3

Add the chopped garlic and tomatoes and cook for another minute with the lid off, stirring occasionally.

Step 4

Add the smoked paprika and chilli flakes. Stir and cook for another minute.

Step 5

Add the rice, stir everything together and cook for 2 minutes.

Step 6

Add the stock and bring to the boil. Give everything one last stir and cook for 20 minutes on a low heat, with the lid off.

Step 7

After 20 minutes add the green beans, prawns and peas. Give everything a quick stir and cook for 5 minutes, until the prawns are pink and cooked through.

Step 8

Add the juice from two of the lemon quarters and the parsley. Stir one last time and serve garnished with more parsley and the remaining lemon wedges.