Step 1

Combine the stock and saffron threads in a medium saucepan and bring to the boil over high heat. Reduce heat to low and maintain a simmer. Meanwhile, heat paella pan on the stove with oil.

Step 2

Add Onion to Paella Pan and sautee for 2 minutes. Add sliced red and yellow pepper and continue to saute till softened, about 5 minutes. Add the mushrooms and garlic and sautee for 5 minutes or until it has softened slightly. Season liberally with salt and pepper.

Step 3

Increase heat to medium-high. Add Bomba rice, tomato and smoked paprika and cook, stirring, for 1 minute until well mixed through. Reduce heat to medium-low. Add one-third of the saffron infused stock and stir until just combined. Let simmer uncovered for 5 minutes or until liquid is almost absorbed.

Step 4

Add the next third of the stock and cook for 5 minutes uncovered or until almost absorbed. Add remaining third of stock and cook for 5-10 minutes uncovered.

Step 5

Sprinkle surface of paella with peas and artichoke hearts. Cover entire pan in tin foil and leave to cook on a low heat for 12 minutes. After 12 minutes, turn heat off but leave the paella pan covered with tin foil for another 10 minutes.

Step 6

Remove tin foil after 10 minutes and garnish with parsley.