Step 1

Heat oil in a large, deep frying pan over medium-high heat. Add onion and capsicum. Cook, stirring, for 5 minutes or until softened. Add garlic and paprika. Cook for 1 minute or until fragrant. Stir in rice, tomatoes, tomato paste, saffron (if using) and stock. Season with salt and pepper. Bring to a simmer. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 20 minutes.

Step 2

Stir in lentils and 1⁄2 cup water. Simmer a further 5 minutes, stirring occasionally to prevent rice sticking to the pan, or until rice is just tender.

Step 3

Using the back of a spoon, make 4 indents in rice mixture. Crack an egg into each indent. Cover. Cook for 8 to 10 minutes or until egg whites are cooked.

Step 4

Meanwhile, place peas in a heatproof bowl. Cover with boiling water. Stand for 4 minutes or until bright green and tender. Drain. Using a fork, roughly crush peas. Stir in parsley, mint and lemon zest.

Step 5

Sprinkle pea mixture over paella. Season. Serve with lemon wedges.