Heat the vegetable stock in a medium deep sided frying pan over a medium to high heat, break up the saffron and add to the stock. When it begins to simmer, give it 1 minute, and then reduce the heat to its lowest setting.
In a large pan heat 2 tablespoons of oil add and the onions and peppers. Sauté until softened and lightly browned for about 3-5 minutes.
Add the garlic and sauté for 1 minute.
Now add the tomatoes & Herby Hog Spicy Chorizo Seasoning. Sauté for 1-2 minutes.
Add the rice and remaining 1 tablespoon of oil to the pan. Stir to coat well. Cook for 1 minute to lightly toast the rice and incorporate flavours. Move around occasionally to prevent sticking.
Slowly pour in the stock. Add the green beans and cracked black pepper. Do not stir after this pointorit will release starches and cause creamier rice. Turn the heat to medium-high and bring the stock to a heavy simmer for 1-2 minutes.
Now turn the heat down to a mild simmer for 15-20 minutes until rice is al dente.
Once the stock is nearly cooked off, add the peas & black olives & gently stir through. Cover the pan with foil and let the paella rest for 5-8 minutes. Top with fresh-cut parsley, cracked pepper and side with lemon wedges to serve. Enjoy!