-
Grab a small sauce pan, heat the fire to a medium to high heat and add about 2 cups of water, add the lima beans and cook for at least 20 minutes or until soft
-
Cut the red bell pepper into thin strips
-
Cut the zuchinni down the middle and cut into thin slices
-
Cut the mushrooms into thin slices
-
Using a paella pan or any other type of frying pan, turn your burner to a medium heat and add the 1/2 cup extra virgin olive oil
-
Once the oil gets hot, season the oil with some sea salt and add the two cloves of garlic to the pan
-
after about 30-45 seconds take he garlic out (we did this to flavor the oil with garlic)
-
Add the red bell pepper strips, zuchinni slices and mushrooms slices to the pan, and mix all together
-
After cooking the veggies for about 7 minutes, make room on the pan and add the minced garlic, after cooking the garlic for about 30 seconds then mix everything together
-
Add the 1/2 cup of tomato puree and a generous pinch of sea salt and mix together
-
After about 3 minutes add the 1 Tsp of smoked paprika and mix together
-
Add the 3 cups of water and turn the fire to a high heat
-
Once it begins to boil add the vegetable bouillon cube, the saffron in powder and mix all together
-
Drain the remaining water from the small sauce pan with the lima beans, and add the lima beans to the paella pan
-
About 5 minutes after adding the lima beans add the rice to the pan, spreading it out evenly
-
Use a small wooden spoon to create pockets to evenly distribute the rice throughout the pan, do not mix the rice
-
Once there is almost no broth left, turn your burner off, cover the pan with some foil paper and add put a cloth on top to seal
-
After letting it rest between 5-7 minutes remove the cloth and the foil paper
-
Garnish with some lemon wedges
-
Enjoy!