Heat a sauce pan with a medium heat, add in a generous 2 cups of vegetable broth and pinch in 1/2 tsp saffron threads
Meanwhile, heat a paella pan with a medium-high heat and add in a 1/4 cup of extra virgin olive oil, after 1 minute season the olive oil with sea salt and add in the diced onions, chopped bell peppers & green beans, mix with the olive oil, after 3 minutes add in 3 minced cloves of garlic and continute to mix, after 20 to 30 seconds add in 1 tsp of sweet smoked paprika and mix until well combined, then add in 1/2 cup tomato sauce, 1/2 cup frozen lima beans and season with sea salt & black pepper, mix together until well combined, 1 minute later add in 1 cup of round rice, once again mix together until well combined, turn off the heat in the paella pan
Grab the hot saffron infused vegetable broth and pour into the pan, give it a gentle mix to ensure everything is evenly divided throughout the pan, add in a head of garlic in the middle of the pan
Add the paella pan into a preheated oven, bake only option 210 C - 425 F, after 25 minutes the rice should be perfectly cooked with all the broth incorporated into the rice, remove from the oven, serve at once, enjoy!
Get the High-Quality Saffron Threads I used to make this Baked Spanish Rice with Vegetables