Remove the stalk and core from the peppers and cut them into thin slices. Peel and finely dice the garlic, finely chop the parsley leaves and cut the tomatoes in half. Chop the mushrooms into chunks and boil 600ml of water with the vegetable stock pot.

Heat a tbsp of olive oil on high heat in a non-stick frying pan and fry off the mushrooms. They’ll release water, so keep cooking them until this has evaporated and they are dry and browned off (it should take about 5 mins). Remove them and keep to the side.

Add 2 tsp of olive oil into the frying pan and (still on high heat) fry off all the pepper slices and cherry tomatoes for a few mins. Once they have softened up, add in the diced garlic, a tsp of rosemary leaves, the paprika and turmeric.

After 3 more mins, add in half the parsley and the rice. Cook everything for a few mins until the rice absorbs the oil in the pan.

Next, add the 600ml of vegetable stock and the mushrooms. Give everything a good stir, reduce the heat to medium-low and cook for 15-20 mins, or until the rice has soaked up all of the liquid. Tip: Don’t stir the rice, as a good paella always has a crusty bottom!

Have a siesta.

Once the liquid has soaked up, take the paella off the heat and cover it with a clean tea towel for 5 mins. Season with a pinch of salt and a few grinds of pepper to taste. Serve with the remaining parsley and big wedges of lemon. Ándale!