In a large pan bring the veggie stock to a boil and add the saffron. Switch the heat off and leave it onto one side.
In a large frying pan over medium/high heat fry the onion and garlic with the olive oil until fragrant, about 4 minutes
Add the chopped peppers and green beans to the pan and cook for another 5 minutes.
Add the chopped tomatoes and all the spices and mix everything well together
Add the rice to the pan followed by the banana blossom and frozen peas, stir to combine
Pour the warm vegetable stock into the pan and mix
Lower the heat to a medium and at this point leave the pan alone to let the rice absorb the liquid
After 15-20 minutes add the lemon wedges to the top of the paella
Continue to cook the paella until the rice is cooked throughout
There should be a layer of well-done rice at the bottom of the pan and that’s totally normal and delicious
Serve the paella with an handful of fresh parsley