Cut 1 peeled carrot down the middle and into 1/4 inch pieces, cut 1/2 red bell pepper into thin strips and into 1/4 inch pieces, cut 20 green beans in half, cut 1/2 zucchini into half moon shapes that are a 1/4 inch thick, finely shred 1 tomato, finely dice 1/2 onion and finely mince 4 cloves garlic

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 oil with sea salt and add in the cut carrots, red bell pepper, green beans, zucchini and onions, mix with the olive oil, after 5 minutes and the zucchini is translucent, add in the minced garlic and continue to mix, after 30 seconds add in the shredded tomato, a generous 1/2 tsp sweet smoked paprika and season everything with sea salt & black pepper, mix until well combined

One minute after adding the shredded tomato, add in 2 3/4 cup vegetable broth and pinch in 1/2 tsp saffron threads, once the broth comes to a boil, let it boil for an extra minute to let the saffron infuse, then add in 1 cup of Spanish round rice, give it a quick mix so everything is evenly divided, after this do not mix the rice again, as it distrups the way the rice cooks

About 7 to 8 minutes after adding the rice, lower the fire to a low-medium heat and simmer for 3 to 5 minutes or until all the broth has incorporated into the rice, then hit the heat back to a medium-high and go for 60 to 75 seconds, this is to achieve the socarrat, the famous caramelized burnt rice underneath

Remove the pan from the heat, cover with foil paper and a dish cloth, after 5 minutes uncover the paella, garnish with lemon wedges and serve at once, enjoy!