Firstly, chop the onion and garlic and saute them on medium heat until translucent.
Drain canned chopped tomatoes and dice red pepper. Then add the tomatoes and red pepper in the pan.
Add in the paprika and two bay leaves. To keep the veggies from burning, occasionally add in a splash of water for oil free cooking.
Lower the heat and while the veggies soften, add saffron strands to a small dish and muddle into a powder. Then add hot water and allow this to sit for five minutes.
To the pot of sauteed veggies, add the oat groats, vegetable stock, and saffron liquid cover with a lid and cook on medium-low heat for 15 minutes.
Remove the lid and add sprinkle peas ontop. Close the lid again, and allow the peas to defrost. We don't want to stir in because we want to maintain the crispy bottom. Remove lid and add parsley, and fresh lemon wedges. Then enjoy!
