Heat the oil in a sauté pan or shallow casserole dish over a medium heat. Add the red pepper, courgette, shallot and garlic and cook for 5-6 minutes, or until softened.
Add the paprika and bay leaf and stir to coat the vegetables.
Add the rice and stir through for a minute to slightly toast the grains.
Next, add the tomatoes, saffron and stock and season well with salt and pepper.
Bring to a simmer and cook for 16-18 minutes. No need to stir.
The rice should be tender and the stock almost all absorbed. Add the peas for the last 5 minutes of cooking.
Take off the heat and scatter with parsley.
Serve scattered with lemon wedges to squeeze over.
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