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Finely chop the onion, roughly chop the garlic, thinly slice the celery, roughly chop the carrots (peeled) and drain the cans of pinto beans into a colander and rinse under water
Heat a stock pot with a medium heat and add in the olive oil
After a couple of minutes add in the chopped vegetables, mix continuously, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the sherry vinegar, sweet smoked Spanish paprika and season with sea salt & black pepper, mix together, then add in the drained pinto beans, vegetable broth, saffron and bay leaf, turn it up to a high heat and give it a mix
In the meantime, add the rice into a fine sieve and rinse under water until it runs clear underneath, about 1 minute
Once the broth comes to a boil, add in the rice, give it one final mix, then place a lid on the stock pot and lower to a low medium heat, simmer for 15 minutes or until the rice is cooked through
Transfer into serving dishes and garnish with fresh parsley, enjoy!