Add the tomato, bay leaf, turmeric, salt, pepper, thyme and saffron and cook for another couple of minutes
4 Add the paella rice and stock
5 Cook on a high heat so the stock is bubbling, for 5 minutes
6 Turn down the heat and cook for a further 10 minutes until the rice is al dente, add more stock if required
7 Serve with gluten free crusty bread or a green leaf salad