Ingredients
Method
1.Combine stock and water in medium saucepan, bring to the boil. Remove from heat, stir in saffron.
2.Meanwhile, heat oil in large frying pan. Cook tomato, capsicum, onion, garlic and paprika, stirring, until onion softens.
3.Stir in rice then stock mixture, bring to the boil. Reduce heat, simmer, uncovered, without stirring, 20 minutes.
4.Sprinkle peas and zucchini evenly over surface of rice. Simmer, covered, about 10 minutes or until rice is tender.
5.Remove from heat and let stand, covered, 5 minutes, before serving. Serve paella sprinkled with parsley, if you like.
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