Method

• 1.
  Preheat oven to 150°C.
• 2.
  Heat olive oil in a large ovenproof frypan with a lid (or paella pan) over low heat. Add onion, capsicums and a large pinch of salt, and cook, stirring occasionally, for 15 minutes or until very soft. Add chopped tomato and garlic, and cook, stirring occasionally, for a further 15 minutes or until thick.
• 3.
  Meanwhile, place stock and saffron in a pan over medium heat. Bring to the boil, then remove from heat and keep warm.

• 4.
  Add paprikas to tomato mixture and cook, stirring, for 2 minutes or until slightly darkened, then add rice and cook, stirring, for a further 2 minutes or until translucent. Add hot stock and increase heat to high. Stir to combine, then simmer, without stirring, for 5 minutes or until slightly reduced.
• 5.
  Transfer paella to oven and bake, uncovered and without stirring, for 15 minutes or until rice is just tender.
• 6.
  Remove from oven, cover the top of the pan with a clean tea towel and set aside for 5 minutes to finish cooking.
• 7.
  Slice extra tomatoes, season, and scatter over paella with broad beans. Drizzle with extra virgin olive oil. Top with extra smoked paprika, basil and parsley to serve.