Heat a paella pan with a medium-high heat and add in ⅓ cup extra virgin olive oil, after 1 minute season the oil with sea salt and add in 12 button mushrooms that have been cut into quarters, mix the mushrooms with the olive oil, after 2 minutes make a well in the middle and add in ½ onion that is finely diced, mix the onions with the olive oil, 2 minutes later add 5 cloves finely minced garlic over the onions and continue to mix, after 30 seconds add in a generous tsp of sweet smoked Spanish paprika and mix it all together, then add in a generous ½ cup of canned tomato sauce, 1 cup of precooked lima beans and season everything with sea salt & black pepper, once again mix it all together until well combined

About 1 minute after adding the tomato sauce and lima beans, add in 4 ½ cups of vegetable broth, pinch in ½ tsp of saffron threads and give it a gentle mix, once it comes to a boil let it boil for an extra minute to let the saffron infuse, then add in 2 cups of round rice and give it a gentle mix so everything is evenly distributed, after this step don´t mix the rice again, as it distrups the way it cooks, after 10 minutes and you can start seeing the grains of rice, lower the fire to a low-medium heat, after simmering for 4 minutes are there is virtually no broth left, hit it back to a medium-high heat to achieve the socarrat (caramelized rice underneath) for about 60 seconds, remove the pan from the heat and cover with a dishcloth, after 5 minutes uncover the paella and sprinkle with freshly chopped parsley, enjoy!