Finely mince 4 cloves of garlic, finely dice ½ of an onion and roughly dice 1 red bell pepper

Heat a paella pan with a medium-high heat and add in a ¼ cup of extra virgin olive oil, after 1 minute add in the diced bell peppers and diced onion, mix continuously with the olive oil, after 4 to 5 minutes make a well in the pan, add in the minced garlic and mix with the olive oil, 20 seconds later add in ½ cup of canned tomato sauce, ½ tsp sweet smoked paprika and season with sea salt & black pepper, mix everything together until well combined and cook for 1 minute

Next add in 2 cups of thin small noodles, pinch in ½ tsp of saffron threads and mix it all together until well combined, cook the noodles for 2 minutes, then add in 2 ½ cups of vegetable broth, give it a gentle mix so everything is evenly divided, after this step don´t mix the noodles again as it distrups the texture of the dish, after 9 minutes and there is very little broth left, lower the fire to a low-medium heat and simmer for 3 minutes, after 3 minutes and there is virtually no broth left, remove the pan from the heat and cover with a dishcloth, after 5 minutes uncover the pan, garnish with slices of lemon and freshly chopped parsley, enjoy!