Finely chop the onion, roughly chop the garlic, thinly slice the roasted peppers, finely grate the tomatoes and wash & pat dry the mushrooms and then cut into 1/4 inch (.635 cm) thick slices

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

After 1 to 2 minutes add in the chopped onion & garlic, mix with the olive oil, after 2 minutes and the onions are translucent, add in the sliced mushrooms, continue to mix with the olive oil

Once the mushrooms are lightly sauteed, about 3 minutes, add in the sliced roasted peppers and 1 tsp sweet smoked Spanish paprika, quickly mix together, then add in the grated tomato and season with sea salt & black pepper, mix together and simmer

After 3 minutes and the tomatoes have thickened up, add in 3 cups vegetable broth and pinch in 1/4 tsp saffron threads, raise to a high heat and bring to a boil, then add in 1 cup round rice, give it one final mix so everything is evenly distributed and add in the sprig of fresh rosemary, do not mix the rice again

After 9 to 10 minutes and most of the broth has been absorbed by the rice, but there is still some broth left, lower to a low-medium heat, simmer for 5 minutes or until all the broth has been absorbed, then turn it up to a medium-high heat and go for 2 minutes, this is to achieve the soccarat, the famous layer of caramelized burnt rice underneath, then remove from the heat, cover the pan with a dishcloth and let it sit for 5 minutes, then uncover and serve, enjoy!