Finely chop a handful of spring onion leaves, wash & pat dry 12 baby portobello mushrooms and cut each one into 4 quarters, peel and remove the cloves of garlic from 1 head of roasted garlic (I roasted mine in the oven for 20 minutes at my highest setting)

Heat a paella pan with a medium-high heat and add a generous 1/4 cup of extra virgin olive oil, after 2 minutes add the portobello mushrooms and mix them around with the oil, after 3 minutes make a well in the middle of the pan and add 1/2 of a diced onion and 2 cloves of minced garlic, mix around with the oil, 2 minutes later season everything with a 1/2 tsp of sweet smoked paprika, sea salt and freshly cracked black pepper, mix together until well combined

Next add 1/2 cup of canned tomato sauce, the cloves of roasted garlic, a generous handful of the chopped green onion leaves and a pinch of sea salt, mix it all together until well combined, 2 minutes later add 2 1/4 cups of vegetable broth and pinch in 1/2 tsp of saffron threads, give it a gently mix so everything is well distributed, once it comes to a boil add 1 cup of round rice and gently mix so it´s evenly divided, after this no more mixing the rice

Ten minutes after adding the rice into the pan lower the fire to a low-medium heat, simmer for 3 to 4 minutes, once there is very little broth left hit it to a high heat for 1 to 2 minutes to achieve the socarrat (the bottom layer of caramelized rice), then remove the pan from the heat and cover with a dish cloth, 5 minutes later uncover the paella, garnish with lemon wedges and some of the chopped green onion leaves, enjoy!