Heat the oil. Add the garlic, onions, leeks and bell peppers. Season with salt and ground black pepper and saute until the onions are soft and translucent.
Add the mushrooms and the wine, if using. Cook until most of the moisture in the pot has evaporated, then add the tomatoes, tomato paste and lima beans, if using.
Mix well, add the oregano, smoked paprika and cayenne and stir in. Then add the rice and stir it in until it's merged in with the veggies and spices.
Add the rice to the skillet and cook, stirring, until the grains appear translucent, a couple of minutes. Add the vegetable stock or water to the pot, add salt to taste (the water should taste saltier than you want your rice to be) and mix well. Let the rice cook, uncovered, until the stock or water boils. Add the saffron strands and stir them in lightly.
Cover the pot and let the rice cook over low heat for 15 minutes. Uncover the pot, place the tofu on top, cover again, and let the rice cook another 10 minutes. If you want the layer of burnt rice, socarrat, at the bottom, turn up the heat in the last five minutes of cooking.
Let the rice stand, covered, for 10 minutes, then open, fluff gently with a fork, and serve, garnished with parsley.