Combine the vegetable stock with the saffron threads, bring to the boil then reduce to a simmer for 5 minutes and set aside.
Meanwhile heat your paella pan (can use an old skillet) with 2 tablespoons of coconut oil then temper the cinnamon stick and pimento (allspice) until the aroma is released, once an aroma is achieved add the bay leaf and continue to temper for another 30 seconds before sauteing the garlic, scallion and red onions for 2 minutes.
Proceed to add the bell peppers then cook until softened, this should take 3-5 minutes in total.
Fold the pumpkin, mushrooms and sweet potatoes pieces into the pan, don't forget to maneuver/rotate the pan during cooking.
Season the entire pan with the thyme, black pepper and your desired amount of pink salt - 1 teaspoon worth was suffice for me.
Add the bomba rice along with the paprika, use a wooden spoon to fully coat/combine the bomba rice with the seasoning and mix through.
Gradually add the saffron infused stock to the paella, start by adding ⅓ of the stock leaving a 3-4 minute interval while the rice absorbs the first portion of liquid.....STIR ONCE ONLY!
Then add the remaining stock to the pan and leave uncovered for 5 minutes.
Finally sprinkle the green peas along with the scotch bonnet to the pan before covering with foil to steam for 10 minutes. During the given time the socarrat will form quite nicely.
After 10 minutes turn off the heat and leave to settle for 5 minutes before removing the foil to serve.
Don't forgot to squeeze some lime over the top and garnish with further thyme (remove the bay leaf and cinnamon too).