Step 1

Heat oil in a large, deep frying pan over medium-high heat. Add mushrooms and onion. Cook, stirring, for 5 minutes or until starting to brown. Add garlic, paprika, oregano, parsley and saffron. Cook for 1 minute or until fragrant.

Step 2

Add rice. Cook, stirring, for 1 minute. Add tomato paste. Stir to combine. Add stock. Bring to a simmer. Season with salt and pepper. Top with capsicum. Reduce heat to low. Cook, covered, for 10 minutes. Sprinkle with edamame. Cook, covered for a further 5 minutes or until rice is tender.

Step 3

Top with tomato and sprinkle with extra oregano and parsley. Serve with lemon wedges.