Prep onion, garlic, courgette and capsicums and set aside separately.
Heat oil in a large fry-pan (with a lid) on medium-high heat. Cook onion and garlic for 2-3 minutes, stirring, until soft. Add paella spices, saffron powder and bulgur wheat and cook for a further 1-2 minutes, stirring, until fragrant. Add tomato paste, stock and salt, stir and bring to a simmer.
Once simmering, cover with a lid and reduce heat to low to cook for 12 minutes. After 12 minutes, remove from heat, quickly sprinkle peas over bulgur and return lid to pan to steam for a further 5 minutes, until peas are tender.
Toss courgette and capsicums in a large bowl with oil and season with salt and pepper. Heat a large griddle pan (or fry-pan) on high heat. Cook courgette and capsicums ( in batches) for 5-6 minutes, turning occasionally, until tender and charred.
Prep tomatoes, lemon and chervil.
Serve paella topped with veggies, tomatoes, red pepper pesto and chervil. Serve lemon wedges on the side for squeezing.