Air fry the tofu: Toss the cubed tofu in a bowl with the olive oil, onion powder, smoked paprika, Old Bay and black pepper. Transfer to an air fryer basket and air fry for 18 to 20 minute until golden and crisped.
Heat a large, wide bottomed skillet over medium heat and add 1 tbsp olive oil. Once hot, sauté the diced onion with a pinch of salt and pepper for 2 to 3 minutes until becoming translucent.
Add the sliced bell peppers and garlic and cook for a further 3 minutes.
Add the mushrooms, tomato paste and canned diced tomatoes, and cook, stirring occasionally, until most of the liquid has evaporated.
Stir in the lima/butter beans, smoked paprika, oregano, cayenne and saffron until well combined. For the saffron, crumble the threads a bit by pinching them between your thumb and fingertips. Then stir in and cook the rice until it’s completely coated in the spices, about 2 minutes.
Add the veggie stock and salt to taste, then leave the rice to cook uncovered and undisturbed until the liquid reaches a rapid simmer, about 5 minutes. Lower the heat to a low simmer and cover, letting it cook for a further 15 to 20 minutes until the rice has fully absorbed the liquid and is tender.
If you want a crispy layer of rice on the bottom, aka socarrat, raise the heat to medium-high for the last 5 or so minutes of cooking, but smell it frequently to make sure it’s not burning. During this time, add the tofu, olives and artichokes (if using) on top and cover to heat through as the rice finishes cooking and crisping on the bottom.
Remove from the heat, uncover and let stand for 10 minutes. Serve and garnish with fresh chopped parsley and a lemon wedge. Enjoy!
