Wash and dry all produce. Core, seed, and thinly slice the bell peppers. Thinly slice the mushrooms. Mince or grate the garlic. Core, then dice the tomato. Strip the rosemary from the sprigs and roughly chop 1 teaspoon.

Heat a drizzle of oil in a large pan over medium-high heat. Add the mushrooms and cook, tossing for 4-5 minutes, until golden brown. Season with salt and pepper. Remove from the pan and set aside

Heat another drizzle of oil in the same pan over medium-high heat. Add the bell peppers and tomato to the pan and cook, tossing for 3-4 minutes, until softened. Add the garlic, chopped rosemary, 1/2 teaspoon turmeric, and 1/2 teaspoon paprika to the pan. Cook for another 1-2 minutes, until fragrant. Season with salt and pepper.

Add the rice and mushrooms, to the pan and toss to coat in a drizzle of oil. Stir 2 cups water, a large pinch of salt, and the stock concentrate into the pan. Bring to a boil, then reduce to a low simmer for 15-20 minutes, until the liquid is absorbed and the rice is tender. HINT: Don’t stir the paella as it cooks! It’s the secret to a crispy crust. If your paella hasn’t formed a crust by the time the liquid is absorbed, you can increase the heat to high for a couple minutes.

Finish and serve: Take the vegetarian paella off the heat and cover with a kitchen towel to steam for 5 minutes. Cut the lemon into wedges and serve on the side for an added burst of citrus. Enjoy!