First, chop the onion and pepper, grate the garlic and cut the green beans in half. Make up the vegetable stock and keep warm.

Place a large, deep frying pan or casserole dish over a medium heat. Add a splash of olive oil along with the chopped onion, pepper and a pinch of salt. Cook for 5-6 minutes to gently soften the onion before adding the chopped garlic, chilli flakes and smoked paprika. Cook for 3-5 minutes, until fragrant.

Stir in the paella rice and toast for 1 minute. Add the tomato puree and coat the rice well before pouring in the white wine (if using). Continue to stir and allow the wine to boil and be absorbed into the rice before adding the chopped tomatoes. Season with salt and pepper before pouring in half of the hot vegetable stock. Stir every few minutes to encourage the rice to take on a creamy consistency. Once the first lot of stock has been absorbed, this should take about 10 minutes, add the remaining stock along with the drained chickpeas and the halved green beans.

Continue to cook the rice on a low-medium simmer until the rice is tender and the beans are cooked - about 10-12 minutes or so. You will need to stir the rice every few minutes to prevent it from sticking. Once cooked, add a generous squeeze of lemon and taste again for seasoning. Serve with a green salad, dressed with the remaining lemon juice and a little olive oil.