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Heat oil in a large frying pan over medium heat, add onion with a large pinch of salt and cook for 10min until beginning to soften. Meanwhile, stir the saffron into the stock and set aside to infuse.
Add peppers to the onion and fry for 5min, stirring occasionally, until they are nearly cooked through. Add garlic, tomato purée, paprika and chilli powder to the pan and fry for a couple min. Add wine, increase heat to medium-high and bubble until reduced by half.
Transfer onion and pepper mixture to a slow cooker and stir in the rice, saffron stock, chopped tomatoes, chickpeas, sundried tomatoes and some seasoning. Cover and cook on high for 1hr 30min.
Stir in the olives and peas. Re-cover and cook for a further 10min, or until the rice and peas are cooked through and tender. Stir in a little extra stock to loosen, if needed, and check seasoning. Garnish with parsley and lemon wedges, if using, and serve.