Heat a large fry pan with a medium heat and add in the olive oil

In the meantime, finely chop the onion, roughly chop the garlic and finely chop the carrot

Add the chopped ingredients into the hot fry pan, mix continuously, after 3 to 4 minutes and the ingredients are lightly sauteed, add in the paprika and dried rosemary, quickly mix together, then add in the grated tomato and season with sea salt & black pepper, mix together and then simmer

While the tomato is simmering, drain the can of butter beans into a colander and rinse the beans under water

After 3 to 4 minutes and the grated tomato has slightly thickened, add in the drained butter beans, vegetable broth and saffron, raise to a high heat and gently mix together

Once it comes to a boil, add in the rice, give it one final mix so everything is evenly distributed, then place a lid on the pan and lower to a low-medium heat

After 15 minutes, which is 3 minutes shy of the rice being cooked through in my case (check rice cooking times on the package instructions of the rice you are using), add in the frozen peas, all evenly spaced out, then place the lid back on the pan, simmer for another 3 minutes or until the rice is cooked, remove from the heat

Let the rice sit with the lid on for a couple of minutes, then remove the lid and using a fork gently fluff the rice, serve directly out of the pan or transfer into serving dishes, enjoy!