Place a griddle pan over a high heat and heat until smoking hot. Meanwhile drizzle 1 tablespoon of the olive oil over the lamb steaks and season well with salt and pepper. Rub the oil and seasoning into both sides.

Place the lamb straight into the hot pan for 1 minute each side. Turn the heat down and cook for a further 1 minute each side (for medium-raror 2 more minutes each side (for well done). Remove the lamb leg steaks from the pan and rest for 10 minutes.

Add the saffron to the hot lamb stock, stir thoroughly and set aside.

Place the remaining 1 tablespoon of olive oil in a large, wide frying pan and add the onion and red pepper. Cover with a lid and cook over a gentle heat for 3 minutes, stirring occasionally.

Remove the lid, turn down the heat and add the garlic, chilli and paprika. Cook for 1 more minute, stirring frequently

Add the tomatoes, paella rice and lamb stock, plus a little black pepper (to taste). Bring to the boil, then turn down and simmer for 15 minutes, with the lid off.

When the lamb has rested for 10 minutes, chop into bite-sized pieces

After the paella has been cooking for 15 minutes, add the frozen peas and lamb pieces to the paella and cook for a further 3 minutes. By this time all the stock should have all been absorbed and the peas should be just cooked.

Finally stir in the juice from 2 of the lemon quarters and the chopped parsley. Serve scattered with more parsley and with the remaining lemon quarters.