Cut the green beans into 2 inch (5 cm) long pieces, finely chop the garlic and finely grate the tomatoes

Heat a paella pan with a medium heat and add in the olive oil

Once the oil gets hot, add in the green beans, mix with the olive oil, after 4 minutes and they´re lightly sauteed, add in the garlic, continue to mix together, after 30 seconds add in the grated tomato and season with sea salt, mix together and simmer without mixing

After 3 to 4 minutes and the grated tomato has thickened, add in the lima beans, vegetable broth, saffron and rosemary, raise to a high heat, mix together and bring to a boil, then add in the rice, give it one final mix and let it simmer without mixing

After 9 to 10 minutes and most of the broth has been absorbed, but there is still some broth left, lower to a low-medium heat, simmer for 4 to 5 minutes or until there is no broth left, then raise to a medium heat and cook for another 2 to 3 minutes

Remove the pan from the heat and cover with foil paper and a dish cloth

After 5 minutes uncover the pan and garnish with lemon wedges, enjoy!