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1
Preheat oven to 375u00b0F.
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2
In a large, oven-safe pan, heat olive oil over medium-high heat. Saute bay leaf, onions, garlic, carrots, and celery until almost tender, about 7 minutes.
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3
Add in red bell peppers and continue to cook until they begin to soften, about 4 more minutes.
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4
Add the rice and saffron. Continue to cook, stirring frequently, for another couple of minutes to get the rice lightly toasted.
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5
Mix tomato paste into water or stock. Add the combined liquids to the rice-vegetable base.
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6
Add salt and pepper to taste. Stir to combine well.
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7
Raise heat to high. Allow mixture to come to a boil for 2 minutes.
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8
Turn off the heat. Cover pan with an oven-safe lid or carefully cover tightly with aluminum foil. Set pan in oven.
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9
Cook for 40-50 minutes or until all the liquid is absorbed and rice is cooked through but still slightly al dente, not mushy.
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10
Remove pan from oven and carefully remove the cover. Gently stir in the peas, garbanzos, and olives. Return the pan to the oven uncovered for 5 minutes or just long enough for the peas, garbanzos, and olives to heat through.
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11
Serve hot with a garnish parsley and squeeze of lemon.
