Created by lazyme on August 5, 2020
Step 1: Set a wok over medium-high heat.
Step 2: Pour the oil around the rim and swirl it to coat the inside of the pan.
Step 3: Add the onion and stir-fry for 2 to 3 minutes, until translucent.
Step 4: Add the garlic and bell pepper and continue stir-frying for about 3 minutes.
Step 5: Add the thyme, rosemary, cayenne, and paprika; stir-fry briefly.
Step 6: Stir in the tomatoes and simmer, stirring often, until most of the liquid cooks away.
Step 7: Stir in the rice until it is coated with the tomato mixture.
Step 8: Add 3 1/2 cups stock, 1 teaspoon salt, and the saffron.
Step 9: Bring to a simmer over medium-high heat and cook, uncovered, without stirring, for about 25 minutes, gradually reducing the heat to low.
Step 10: If the rice isn't done, add more stock and continue cooking for another 10 to 15 minutes.
Step 11: Remove the pan from the heat and cover it with a kitchen towel for about 10 minutes.
Step 12: Season with black pepper and add more salt if needed.
Step 13: Serve garnished with the parsley and olives to taste if desired.