Vegetarian paella

Method

1. Pour the vegetable stock into a saucepan and put over a low heat to warm through. Put the saffron in a small bowl and add 1 tbsp hot water, then leave to soak.
2. In a wide, deep, heavy frying pan (or paella pan if you have one), heat the olive oil and butter (if using) over a low-medium heat. Add the onion with a pinch of salt and cook for 8-10 minutes until softened, stirring regularly. Add the garlic, cook for 2 minutes until fragrant, then add the paprika followed by the tomato. Cook for another 3 minutes.
3. Pour in the wine, turn up the heat and simmer for 10 minutes until the mixture is almost dry. Tip in the rice and stir, ensuring each grain is coated in the oil and onion mixture. Pour in most of the stock (reserving about 100ml) and the saffron with its soaking water, give it a brief stir then leave to simmer over a high heat for 6 minutes. Nestle the vegetables on top of the rice (in a nice pattern, if you like) then cook for another 10-12 minutes, turning the heat down slightly but ensuring it’s still at a healthy simmer (don’t stir it!).
4. Towards the end of the cooking time, keep an eye on the paella – the rice should crisp up around the edges but if it looks or smells like it’s beginning to burn, add a little of the reserved stock. Taste a grain of rice – it should be al dente. Cover the pan with a lid or foil and leave to rest off the heat for 5 minutes (the residual steam will help plump up the rice and finish cooking the vegetables).
5. Uncover the rice and garnish with the parsley and lemon wedges before serving.