Place the paella pan over a medium heat, add the oil and heat gently. Add the onion and fry for 5 minutes until it starts to soften before adding the garlic and frying for a further minute.
Add the diced peppers to the pan before sprinkling paprika and mixed herbs. Allow the spices to toast for 1-2 minutes, stirring continuously to ensure they do not burn.
Stir through the sun-dried tomato purée followed by the paella rice. Stir well, coating all the rice in the spice mixture.
Pour in 800ml of the stock followed by the saffron and a little salt and pepper. Add the chopped tomatoes, stir all the ingredients together well then leave to simmer for 20 minutes over a medium to low heat. Stir regularly.
After 10 minutes, stir through the remaining 200ml of stock. After 15 minutes of cooking add the peas and green beans to the nearly-cooked paella. Once the peas and beans have thawed and the rice is tender but with a little bite, remove the paella from the heat. Season again as necessary.
Traditionally you let the Paella rest for 5 minutes before serving straight to the table and letting everyone dig in!
Prefer a seafood or meat version? Add mixed seafood in the last 10 minutes of cooking or until cooked through. For meat such as chicken or rabbit, add to the pan at stage 2 to first brown and then continue to add the spices and rice.