Heat a paella pan with a medium-high heat and add in a 1/4 cup extra virgin olive oil

After 1 minute season the olive oil with sea salt and add in the green beans, mix with the olive oil, after 2 minutes add in the diced onions and continue to mix, after 2 minutes add in the minced garlic and mix for 30 seconds, then add in 1/2 tsp sweet smoked paprika and 1/4 tsp saffron threads, mix until well combined, then add in 1/2 cup canned tomato sauce, 1 cup canned chickpeas, 1/2 cup frozen pre-cooked lima beans and season with sea salt & black pepper, mix until well combined, then add in 1 cup round rice and mix, add in 3 cups vegetable broth and mix once last time so everything is evenly distributed, do not mix after this step, as it distrups the way the rice cooks

After 10 minutes lower the fire to a low-medium heat and simmer for 5 minutes or until all the broth has been incorporated into the rice, then hit it to a medium-high heat and go for 60 to 90 seconds, this is to achieve the socarrat, remove the pan from the heat and cover with a dishcloth, after 5 minutes uncover the paella and sprinkle with freshly chopped parsley, enjoy!