Cooking time

• Soak the saffron threads in a little boiled water.
  Heat the olive oil in a heavy-bottomed pan and fry the finely chopped onions. After a few minutes, add the chopped garlic. And some salt.
• Cut the red peppers into somewhat coarser pieces and fry them for a few minutes. Then add the tomato paste, paprika and chili powder and stir well. Add the wine and stir with a little more force. The sauce thickens in the pan because of the tomato puree.
• Now add the rice, the liquid (without the saffron threads), the chopped tomatoes, drained chickpeas and the chopped sun-dried tomatoes. Stir everything well and taste to see if you are missing some salt and pepper.
• Add about 600-750 ml vegetable stock (or the tablets and the water) and stir well. Let it come to a boil and then lower the heat. So low that it is just bubbling, but not too hard. Put the lid on the pan and let it simmer for about 40 minutes. Stir well every 15 minutes.
• Now you can add the black olives cut in half and the peas. Stir again well. Turn off the heat, cover the pan and let everything cook for another 10-15 minutes.