Add the broth into a sauce pan, pinch in the saffron and heat with a medium heat

Meanwhile, roughly chop the onion, cut the cloves of garlic into large chunks and the red bell peppers into bite-sized pieces

Heat a large fry pan or stock pot with a medium heat and add in the olive oil

After a couple of minutes add in the chopped vegetables, mix with the olive oil, after 5 minutes and the vegetables are lightly sauteed, add in the paprika, quickly mix together, then add in the tomatoes finely grated and season with sea salt & black pepper, mix together and then simmer

Once the grated tomato has thickened, about 3 minutes, add in the rice, continue to mix together, after 2 minutes add in the canned white beans (drained & rinsed) and the saffron infused broth, mix every 2 to 3 minutes to help release the starch from the rice

After 15 to 18 minutes and the rice is just cooked through and there is still plenty of broth left, remove from the heat and place a lid on the pan, let it sit for a couple of minutes, then transfrer into shallow bowls and garnish with fresh parsley, serve at once, enjoy!