Pour the vegetable stock into a pot and bring to a simmer.
Bring a large heavy pan to medium-high heat and generously coat the bottom with olive oil
Sautee garlic, onions and fennel together until translucent, about 3 minutes.
Add the rice and tomato paste. Stir until even and allow the rice to toast for 3-4 minutes
Add red peppers, snap peas, paprika, saffron, and vegetable stock. Add salt to taste. Stir until everything is even. Bring the heat to medium and cook for 15 minutes, uncovered
Then add the green peas on the top and cook for another 5-10 minutes.
Just before the rice is fully cooked, remove it from the heat and generously drizzle Red Diablo over the paella. Let it rest for 10 minutes, covered.
Garnish with some fresh basil, lemon wedges. Pour more Red Diablo if you want!