Slightly heat the vegetable broth and pinch in the saffron, set aside to infuse
Drain the cans of tuna into a sieve with a bowl underneath, mix the tuna to release any excess oil and reserve the oil from the tuna
Finely chop the onion, roughly chop the garlic, finely chop the carrot (peeled), finely chop the green bell pepper and finely grate the tomatoes
Heat a stock pot with a medium heat and add in the reserved olive oil from the canned tuna
After 1 minute add in the chopped vegetables, mix with the olive oil, after 4 minutes and the vegetables are lightly sauteed, add in the paprika and thyme, quickly mix together, then add in the grated tomatoes and season with sea salt & black pepper, mix together and simmer
Once the grated tomatoes have thickened, about 10 to 15 minutes, add in the canned white beans (drained), the drained tuna and the saffron infused broth, mix together, place a lid on the pan and simmer for 5 minutes
Transfer into shallow bowls and sprinkle with finely chopped fresh parsley, enjoy!
Get the Spanish Paprika I used to make this Recipe