Separate the cloves of garlic from the head, remove the skins from each clove and roughly chop the garlic, add into a mortar, along with the sweet smoked paprika and a pinch of sea salt, using a pestle, pound down on the mixture until you form a paste like texture

Add the broth into a sauce pan and heat with a high heat

At the same time, heat a stock pot with a medium heat and add in the olive oil

After a couple of minutes add in the garlic paste, mix continuously, after 1 minute and the garlic is fragrant, add in the rice and season with sea salt & black pepper, continue to mix continuously

Once the rice is lightly toasted, about 2 minutes, add in the simmering vegetable broth, mix every 2 to 3 minutes, this will help release the starch in the rice to give that creamy texture

In the meantime, crack the egg into a bowl, season with salt & pepper and whisk together

Once the rice is cooked through, 15 minutes in my case (check package instructions), slowly add in the whisked egg while mixing continuously, once all the egg has been added, continue to mix for another 30 to 45 seconds, then remove from the heat

Transfer into shallow bowls and garnish with fresh parsley, serve at once, enjoy!