Place the seaweed in a saucepan with water (over 1200 ml) and boil for 10 minutes until soft. Allow to cool and chop into bite-size strips. Do not discard the water.
Heat the oil with the chopped onion and the paprika in a large skillet on low-medium heat for 8-10 minutes until soft. Add garlic and chilli and fry for a further 2 minutes. Add the purée and all the chopped vegetables, except for the peas and seaweed, and fry for a further 4-5 minutes, stirring continuously.
To make the stock, mix 2-3 pinches of saffron with vegetable stock and the water from boiling the seaweed.
Add 1200 ml stock to the dish – don’t cover the dish with a lid but bring to the boil and simmer for 20 minutes.
Mix in the chopped seaweed, peas, and chickpeas and cook covered for another 10-15 minutes, or until water has evaporated and rice is cooked. Mix in the chopped parsley and add salt and pepper to taste.