Grab 10 large cleaned asparagus and cut off between 2 to 3 inches from the bottom, then cut each asparagus into 1-inch pieces, grab 5 jarred roasted red bell peppers, pat them dry with paper towels and roughly chop them, finely mince 4 cloves of garlic and finely dice ½ of an onion

Heat a paella pan with a medium-high heat and add a ¼ cup of extra virgin olive oil, 2 minutes later add the pieces of asparagus and mix with the oil, after 3 minutes make a well in the middle and add the diced onions and minced garlic and cook for 1 minute, then add the roasted peppers and mix it all together, season with ½ tsp of sweet smoked paprika, sea salt and freshly cracked black pepper, mix it all together and then add ½ cup of tomato puree, season again with sea salt and mix together until well incorporated, add 1 cup of cooked lima beans and mix, then add 2 ¼ cups of a good quality vegetable broth and pinch in ½ tsp of saffron threads and gently mix together

Once the broth comes to a boil add 1 cup of round rice and mix it around to evenly divide the rice througout the pan, after this don´t mix the rice anymore but you can give the pan a quick shake here and there, after about 10 minutes lower the fire to a medium-low heat and simmer for 3 minutes, once there is very little broth left hit it to a high heat for 2 minutes, this will achieve the famous socarrat, after 2 minutes remove the paella from the heat and cover with a dish cloth, after 5 minutes uncover the paella and serve at once, garnish with lemon wedges, enjoy!