Finely mince 3 cloves of garlic, finely dice ½ onion, cut 15 green beans in half, finely dice ½ of a red bell pepper and cut 2 thawed out beyond sausages into ½ inch thick rounds

Heat a paella pan with a medium-high heat and add in 2 tablespoons of extra virgin olive oil, after 1 minute add the beyond sausages and mix with the olive oil, after 4 to 5 minutes remove the sausages from the pan and set aside

Using the same pan with the same heat add in the diced onions and mix with the olive oil, making sure to scrape up anything left over from the sausages, after 30 to 45 seconds add in the diced bell pepper and continue to mix, after another 2 minutes add in the green beans and continue to mix so nothing burns, 2 minutes later add in the minced garlic and cook for about 20 to 30 seconds, then add in ½ tsp sweet smoked paprika and season with sea salt & black pepper, mix it all together, then add in ½ cup canned tomato sauce and lightly season with sea salt, mix it all together, as you are mixing add the cooked sausages back into the pan

1 minute after adding the tomato sauce add in 2 ½ cups of a high-quality vegetable broth, add in ½ cup of cooked lima beans and pinch in ½ tsp of saffron threads, once it comes to a boil let it boil for an extra minute to allow the saffron to infuse, then add in 1 cup of round rice and gently mix it all around so everything is evenly distributed, after this no more mixing the rice, as it disrupts the way it cooks, but you can give the pan a quick shake once in a while

About 8 minutes after adding the rice and there is very little broth left, lower the fire to a low-medium heat and let it simmer for 3 to 4 minutes, then re-heat it back to a medium-high heat for 90 seconds to achieve the socarrat, then remove the pan from the heat and cover the pan with a dish cloth, after 5 minutes uncover the pan and serve at once, enjoy!